What seasonings can be added to get rid of the fishy smell when cooking fish?

Told you, it couldn't be easier. When cooking fish, put a 100-year-old chili pepper that absorbs the essence of nature! Putting a red dried chili pepper can really make the fish say goodbye to the fishy smell forever, and more importantly, this kind of chili pepper is very easy to buy in the vegetable market!

How to get rid of the fishy smell.

Many freshwater fish such as carp, grass carp, silver carp, etc., are rich in protein, high in nutritional value, and delicious in taste, but these fish often have an earthy smell. Here are a few ways to get rid of the earthy smell:

1. After washing the belly of the river fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the processed river fish will have no earthy smell.

2. You can use half a tael of salt and 5 catties of water to soak the live fish in the salt water, and the salt water will be soaked into the blood through the two gills, and the earthy smell can disappear after one hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

3. There are two white tendons on both sides of the carp's back, which is something that creates a special fishy smell.

4. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and spices such as green onions, ginger, garlic and other seasonings can be added when cooking, and the earthy smell can be basically removed.

The following seasonings are best used to make fish:

Ingredients: 1 black fish, 1 package of sauerkraut.

Excipients: 1 green onion, 1 egg white, 2 tablespoons vegetable oil, appropriate amount of water, 5 slices of ginger, 4 cloves of garlic, appropriate amount of salt, 10 dried red peppers, 20 Sichuan peppercorns, 1 green chili, 1 teaspoon white pepper, 3 teaspoons starch.

Steps: 1. Clean the main materials and auxiliary materials.

2. Wash and remove the head of the black fish, cut it into two pieces from the spine, and remove the fish bones with an oblique knife.

3. Then use the oblique knife method to slice the fish from the tail into thin fillets.

4. Scrub the sliced fish fillets with a small amount of refined salt, and then soak them in water several times to make them transparent.

5. Mix the processed fish fillets with a little salt, dry starch, pepper, egg white, and repeatedly, and put them in the refrigerator for half an hour.

6. Put oil in the pot and fry the green onions, ginger and garlic until fragrant, then add the fish bones and pickled peppers to fry slightly, then add the sauerkraut and continue to fry together, add enough stock to boil over high heat and turn to medium heat for 18 minutes.

7. Adjust the taste, remove the sauerkraut and fish bones and spread them at the bottom of the bowl.

8. Put the sashimi in the pot on high heat and scatter it with chopsticks, leave the pot for a long time, and the fish fillets can be taken out and put into the bowl as soon as the soup is opened.

9. Add an appropriate amount of broth to the fish fillet. Wash the pot and add pepper, minced garlic, chili pepper and sesame seeds to stir-fry and sprinkle on the fish fillet, and finally put oil to burn until green smoke is poured on the fish fillet, and put a few coriander to taste more beautiful.

10. Finished product.

Take the special pressure cooker fish as an example: after the live fish is cleaned up, it is changed to a flower knife to make the fish more flavorful:

Green onion and ginger cubes, a few red dried peppers ready.

Put oil in the spoon, add the green onion and ginger pieces and stir-fry until fragrant, and add the dried chili peppers.

Sichuan pepper noodles, a spoonful of soybean sauce, a spoonful of Pixian bean paste, a spoonful of stir-fried fragrant, soy sauce dark soy sauce, put in three spoons of water to remove the fishy seasoning, white vinegar "A spoonful of white vinegar, very fishy and stewed fish is more delicious.

Three teaspoons of salt, a little monosodium glutamate, chicken powder, sugar, put the carp into the pressure cooker to press, boil the pot for ten minutes, and add the coriander and minced garlic.

Fish deodorant condiment:

First of all, let's talk about green onions. Green onions are divided into green onions and shallots, green onions are sweet, shallots are more fragrant, both can be used as condiments when making pickled fish, whether it is pickled fish or roasted fish, it can be a good fishy smell, and the fragrance of green onions can be added.

Then, there is garlic. Garlic is the most common condiment to remove the fishy smell, and it can also give the fish a garlic aroma, and it also has a disinfecting effect, and the mustard that sashimi must dip in contains garlic.

There is also ginger, when frying fish, first wipe the pot with ginger to avoid sticking to the pan, and put a small amount of ginger when cooking the fish, you can also remove the fishy smell.

Vinegar is also a seasoning commonly used to remove the fishy smell, and when cooking the fish, you can put some vinegar to remove the fishy smell well, and it can also make the fish have a vinegar fragrance.

Next is white sugar, which is not used by many people, but sugar can indeed remove the fishy smell, and a small amount of white sugar can not only remove the fishy smell, but also play a good role in improving freshness.

Then there are dried chili peppers, which are mainly used to cover the fishy smell with spicy flavor, and are best used when making spicy fish.

In addition, there is cooking wine or liquor, wine has always been a good seasoning to remove the fish, but do not use it if you avoid alcohol.

There is also perilla, which is not common in some places, in addition to removing the fishy smell of other seafood, it also has good medicinal value.

Although tangerine peel is common, it is rarely used to remove the fishy smell, in fact, the tangerine peel is particularly good to remove the fishy smell, in addition to the fishy, there is also a fresh and sweet taste.

Summary. Green onions, ginger and ginger themselves have a strong taste, which can remove the peculiar smell of fish and increase the fresh flavor of fish, especially fish is an aquatic animal, which is somewhat cold, at this time, adding ginger can use the heat of ginger to calm the cold of fish. Second, vinegar vinegar will release its fragrance at high temperatures, which can play a role in removing odors.

Green onions, ginger, shallots and ginger themselves have a strong taste, which can remove the peculiar smell of fish and increase the umami flavor of fish, especially fish belongs to aquatic animals, which are somewhat cold. Second, the vinegar residue will release the fragrance when it is scattered at the high temperature of Li You, which can play a role in removing the odor.

When making fish, it is wrong to add cooking wine only to the fishy, and the restaurants do this, and the fresh shirts are not fishy, but also more delicious! When I pickle the fish, I not only add cooking wine, but also add ginger juice, pepper powder and black pepper powder before shooting, these three seasonings, they all have a good effect of removing the smell and increasing the attack with fragrance.

When the fish is stewed, there is a fishy smell, what seasoning can be put to effectively remove the fish?

1.Cooking wine to remove the fish. When frying or stewing fish, add a little cooking wine and the fishy smell will become very light.

2.Vinegar to remove the fish. When frying fish, spraying a little vinegar can have an obvious effect on removing the fish, and it can also improve the quality of the dissolved nutrients in the soup.

3.The big ingredients are fishy. The big ingredient is star anise, which also has a good deodorizing effect.

Use an octagonal pan to fry the fish, but it can remove the smell and increase the flavor of the soup. But only if you like the flavor of the big sauce. 4.

Miso to remove the fish. When frying the fish, add a little miso so that the stewed fish is not only not fishy, but also delicious and the sauce is very delicious. However, it should be noted that the miso is very salty, and the amount of salt should be reduced.

5.Grass fruit to remove the fish. Grass fruit has a strong deodorizing effect, add a grass fruit when stewing fish, the fish soup is delicious and fishy.

If you want to put too much grass fruit, the grass fruit has a strong taste, and one can also be broken into half for use, otherwise, a pot of soup can easily become a thick grass fruit soup.