When removing the fishiness of the fish, some people use vinegar and cooking wine, what are the tric

If you want the fish to be fishy, you have to master the following tricks, the black thing in the belly of the first fish must be scraped off, and the second fish must be marinated in ginger water or cooking wine for half an hour before making it.

Clean the surface of the fish, remove the black membrane in the fish viscera, pour in cooking wine, put in hawthorn, tangerine peel, do not close the lid when stewing fish, leave a seam, so that the fish meat will not smell fishy.

In the process of removing the fish, you should use ginger slices, which can quickly remove the fishy smell, or you can choose to use a high degree of liquor, which is the best.

Fish is also an ingredient that we often eat in ordinary life, so when we cook fish, we also need to remove the top of the fish, if Xinwo is not cooked well, the fishy smell of the fish is also very large, so when we remove the fishy smell of the fish, we can use liquor, because the effect of liquor is also better, first we can prepare a fresh fish, and then clean it and put it into the green onion, ginger and garlic liquor, and then marinate it and then cook.

First, first heat the oil.

The first step for us to cook fish is to boil the oil, after the oil is hot, add green onions, ginger, garlic, and red peppers, stir-fry it until fragrant, put in an appropriate amount of water, after the water boils, we add some vinegar, dark soy sauce, and edible salt and sugar, and then put the fish in to cook.

Second, when we cook fish, we can also put some peppercorns.

First of all, when we cook fish, we can also change some peppercorns, because the taste of the fish boiled in this way is also better, so we also need to put more chili peppers when cooking fish, because chili peppers can also remove the fishy smell on the fish.

3. We cook braised fish, which is relatively simple.

When we cook braised fish at home, it is relatively simple, and when we cook braised fish, we also need to cook it for a longer time, because the rain that comes out of this cooking is more delicious.

Therefore, when we usually cook fish at home, we also need to clean and marinate the fish, so that the effect and taste of the boiled fish are better enough, and there are many ways to cook fish, and we can also cook it according to our favorite taste.

If we don't like to eat braised fish, we can also make steamed fish or sauerkraut fish, and the fish that comes out of this way is very delicious, so when we usually make sauerkraut fish, we can also use some white wine to marinate the fish, and there is no fishy smell when doing so.

It is better to use baijiu to get rid of the fishy smell when making, because baijiu can effectively cover the fishy smell in the food.

Cooking wine should be used, no matter what many people eat, or eat mutton and beef, some meat products will choose to use cooking wine to remove the fishy smell.

It is better to use cooking wine, which is specially used for cooking, and the effect of removing the fishy smell is very good.

You can add a certain amount of pepper to make it taste better and delicious, and this kind of fish is particularly sweet and tender.

You can put some 8 corners and tangerine peel. If you put cooking wine, it may cause the fishy smell to be more severe, and it will cause the bitter gall of the fish to be exposed.

I think you can add some peppercorns to it to suppress the fishy smell when you make it, and secondly, you can also pour a can of beer into it, which is very delicious.

You can use white vinegar to remove the fishy, you can also put in some cooking wine, you can also put in some bay leaves, which can make the effect of removing the fishy smell better.

When cooking fish, you can put in some soy sauce and oyster sauce cooking wine, marinate for half an hour, and clean it with water, so that the fish does not have any fishy smell.

When cooking fish, you can drop a few drops of lemon juice, and you can put some ginger slices to have a good effect on removing the fish.

When stewing fish, it is not right to use wine and vinegar to remove the fish! The chef taught me 1 trick, the fish is fragrant and has no fishy smell. The fish is delicious and every family will make it.

Usually eat more hairtail, catfish, yellow croaker, kingfish, carp, crucian carp and other disadvantages at home, basically belong to two kinds of sea fish, river fish, river fish rarely eat. In the home-cooked practice, the stewed fish is the majority, the soup is fresh and the meat is tender, and the wine is particularly fragrant with rice. But there is a problem in stewing fish at home, that is, how to remove the fish.

After the fish is stewed, if it smells fishy, it is a failure.

My daughter-in-law is particularly sensitive to fishy smells, and she doesn't eat stewed fish if it smells fishy, so I use a variety of fishy methods to make fish, including fish treatment, and the fishy game ingredients - cooking wine, white wine, rice vinegar, etc., and the stewed fish can only be said to have a general effect, which is not as delicious as the restaurant. Once I went to my uncle's house for dinner, and the fish he stewed was delicious and mellow, and I was addicted to eating it in one meal. My uncle is the head chef of a big hotel, and fish stew is his forte.

He told me a trick, as long as you add 1 seasoning, the fishy smell can be removed, and the stewed fish is particularly delicious.

I believe that many friends will bend to do this, this trick is commonly used by people at the seaside. When the fish is stewed, put a spoonful of soybean paste or sweet noodle sauce, the soybean paste (sweet noodle sauce) is rich in sauce, and it is fully fried in the pot until fragrant, and the effect of removing the smell and increasing the flavor is particularly obvious.

The following is a recipe for braising sea fish in sauce, which is suitable for many fish, especially for carp, crucian carp and other river fish.

Ingredients: Sea catfish, green onion, ginger, garlic, dried chili.

Seasoning] soybean paste (sweet noodle sauce), cooking wine, refined salt, sugar.

Step 1: Remove the gills and internal organs of the sea catfish, clean the black membrane in the abdomen, and wash the mucus outside the body. The meat of the sea catfish is tender and scaleless, so there is no need to change the knife, and the fish body is long and cut into two sections. Slice the green onions, slice the ginger, and cut the garlic into rice for later use.

Step 2: Heat the oil in the pot, heat the oil to 3 levels, add a spoonful of soybean paste and stir-fry over low heat until fragrant, add green onions, ginger slices, garlic and dried chili peppers and stir-fry until fragrant.

Step 3: Put the sea catfish segments into the pot and stir-fry, add a little cooking wine and sugar, and stir-fry for 5 minutes to make the fish flavorful.

Step 4: Add an appropriate amount of boiling water, the same as the fish, this step can also be added to the beer will be more fragrant. Bring to a boil over high heat, add an appropriate amount of refined salt, turn to medium heat and cover and simmer for 10 minutes.

1.In addition to sea catfish, other fish such as yellow croaker, king fish, carp, etc., should first change the flower knife on the fish, marinate it in green onion and ginger water for a while, and then fry it on both sides of the pan.

2.Add a spoonful of soybean paste or sweet noodle sauce to remove the fishy smell of the fish and make the stewed fish sweeter.

3.When stewing fish, keep it on medium heat, and do not simmer it on low heat, as low heat will break the fish for a long time. Depending on the size of the fish, the time to stew the fish is usually 8-20 minutes.

The above is the trick shared by Brother Qi to remove the fishy and increase the flavor when stewing fish, add a spoonful of soybean paste or sweet noodle sauce. Usually everyone feels difficult to get fishy when stewing fish, how to get fishy, welcome to share tricks in the discussion area.

There are many ways to get rid of the fishy smell of fish:

1. Precautions before cooking:

1. Remove the fishing line. There are two white tendons on both sides of the fish's back, which is something that creates a special fishy smell, and when slaughtering, pay attention to remove these two white tendons, and there will be no fishy smell after cooking. Put the fish flat on the board, at the front of the fish near the head of the fish, cut a knife, at the tail of the fish, near the tail of the fish, cut a knife, and then use the side of the kitchen knife to shoot a few times, you will find that at the knife seam fish meat, you will find a white spot as big as the tip of a needle, gently pinch, pull out, you will pull out, like a white line like a hair, this is the fishing line.

2. After the fish belly digs out the intestines, the black things on the fish belly wall must be cleaned, which is the whole fishy smell.

3. The blood of the fish must be washed, and the blood water is also easy to fish.

4. Apply a little salt to the fish, just a little, both inside and outside the stomach; Or soak and wash directly with salt water for 1-2 hours to remove the fishy smell.

2. Precautions for the cooking process:

1. Add one or more of ginger, garlic and dried red peppers. Note that these condiments should be fried in oil until fragrant, and then the fish should be cooked together in the pan.

2. As the old saying goes: salted fish is light meat, and when cooking fish, you should put more salt than ordinary dishes, which can effectively remove the fishy smell.

3. Put rice wine and vinegar, this method can also remove the fishy smell.

In addition, freshwater fish are always a bit earthy, and marine fish will be better; There are some farmed freshwater fish because the pond is muddy bottom or poor water quality, the fish raised have a great fishy smell or peculiar smell, this kind of fish or do not eat as well, this fishy smell is also difficult to remove.

1. Remove the fishy line, 2. Remove the black membrane in the fish's internal organs, 3. Put a few slices of meat, 4. Put some old ginger and rice wine, and that's it.

Sichuan pepper, pepper, sugar, green onion.