When making hairtail, how do you get rid of the fishy smell?

The important thing to say here is that in addition to the hairtail, the crucian carp we often eat is also the black membrane in the hairtail fish, so the first step to remove the fishiness is to clean the black membrane in the body of the hairtail fish during the cleaning process. Sichuan pepper, put it in a bowl, put more, and then put it in a bowl full of boiling water, it must be boiling water, soak the pepper in boiling water and then let it cool naturally, and let it cool thoroughly before it can be used.

<> the fishy smell of hairtail is still relatively strong, but it is not difficult to remove the fishy way of seafood in cooking, which is nothing more than using ginger, onion and garlic cooking wine to remove the fishy smell, and the same is true for hairtail. Braised hairtail, boiled hairtail, fried hairtail, and pan-fried hairtail are the most commonly used ways to cook hairtail. If you want to eat hairtail with tender and refreshing meat and no fishy smell, pan-fried hairtail is the most ideal method, so let's talk about how to make pan-fried hairtail.

Onions, garlic, peppercorns and dried chili peppers can be fishy and cover the taste, and you can also put a little more if you can eat spicy; After all the seasonings are stir-fried, be sure to pick up the excess residue, so that it tastes betterBraised hairtail production method scrape the white phosphorus on the hairtail fish, remove the fish head and tail, and internal organs, and then cut it into a section of uniform size, put it in a clean container, sprinkle some salt, ginger slices, pour some cooking wine or white wine, stir evenly, and let it stand for 10 minutes to marinate to taste.

Cut open the fish maw and remove the internal organs and the black membrane on the surface of the fish The fishy smell is relatively heavy, and part of the reason is that the black film on the surface of the internal organs and the fish meat is relatively heavy, so it must be cleaned in the early stage. Second, the hairtail fish is cut into segments with a knife, and symptoms such as lack of milk and traumatic bleeding have a tonic effect. Hairtail meat is tender and fat, delicious, in addition to the big bone in the middle, the fish body has no fine spines, just look at it and look close to see it is very suitable for children and people who are afraid of fish bones, braised hairtail meat is delicate, jujube red, salty and sweet.

Put oil in the wok, wait until 8 is ripe, add two slices of ginger, wrap the pickled hairtail in eggs and fry in the oil pan until golden brown.

Steps to remove the fishy smell with fish:

1. First of all, after removing the internal organs of the hairtail, wash it, remember, the white film on the surface must be cleaned.

2. Cut the washed hairtail into sections and wipe the hairtail with ginger to reduce the fishy smell.

3. At this time, put in cooking wine, add pepper, peppercorns, salt and mix well and marinate for 30 minutes.

4. Then put oil in the pot and fry the marinated hairtail until golden brown on both sides, then the fishy smell will be gone.

You can also put oil in the oil pan, add green onions, ginger and garlic, dried chili peppers, and bean paste and stir-fry, add hairtail and stir-fry, and finally add balsamic vinegar and sugar to reduce the juice.

First of all, you need to clean the hairtail, scrape off the scales, cut off the head, fins and tail, cut the abdomen, and clean the internal organs. Then it needs to be treated with special methods, such as the vinegar to remove the fishy method: the washed hairtail fish will still have a fishy smell, and you can pour a little aged vinegar on the fish body to remove the fish; Fresh ginger to remove the fishy smell; Fresh ginger is an essential ingredient for making fish, especially if you make hairtail, you should increase the amount of ginger slices or ginger juice when marinating the fish, the taste will not change, but the fishy smell can be removed.

When we make hairtail, we will scrape off the silver layer on the hairtail, so that the fishy smell will be reduced a lot, so that after marinating with cooking wine, garlic slices, and ginger slices for a while, the fishy smell will be gone.

Steps to remove the fishy smell with fish: 1First of all, remove the internal organs of the hairtail, remove the head and tail, cut off the fins on the back, and wash the white film on the surface of the hairtail several times2

Cut the cleaned hairtail into sections, put a large spoon of cooking wine 3 after controlling the water, then put a small spoon of pepper, a pinch of peppercorns, an appropriate amount of salt, mix well and marinate for 30 minutes 4Although most of the fishy smell of the hairtail has been removed during the pickling process, frying or frying the hairtail can better make the deep fishy smell of the hairtail volatilize clean, put an appropriate amount of oil in the pot, and put the hairtail segments one by one.

1. Soak in salt water. Put the hairtail in 10% light salt water, the brine will soak into the blood through the two gills, and after an hour, the earthy smell will disappear. If it is a dead fish, soak it in salt water for a longer time to remove the earthy smell.

Be careful that it must be lightly salted water, too salty will make the fish lose its fleshy texture.

2. Soak warm tea. You can put the hairtail into warm tea water and soak it for 5-10 minutes, the tannic acid contained in the tea has an astringent effect and can reduce the fishy smell.

3. Soak the wine. You can first soak the hairtail in wine, white wine and red wine, which can reduce the fishy smell. However, if you soak it in wine, it should not take too long.

4. Marine. You can marinate the seasoning with the hairtail with the fish, which has a good fishy removal effect and can also make the hairtail more flavorful. For example, green onions, ginger, garlic, cooking wine, soy sauce, salt or Sichuan peppercorns, etc.

Here's how to take fish to get rid of the fishy smell:

1. Buy the frozen hairtail fish, wash it with water, and then use the cleaning ball for washing dishes to scrape the silver grease on its surface, which can be cleaned up quickly, and then disembowel, clean up the internal organs and black membrane in the abdomen, and then cut off the head and tail, and finally cut it into a suitable length and short section, drain and set aside.

2. Wash the peppercorns, put them in a bowl, brew them with boiling water, after ten minutes, the pepper water will become, and the green onion and ginger will be changed to a knife for later use, these are all for the hairtail fish to go fishy and fragrant, many people often think that the black film of the hairtail fish is removed, in fact, they also ignore the step of pickling with spices.

3. After the pepper water is cooled, pour it into the hairtail, put the green onion and ginger in it, mix well, and then marinate for about ten minutes.

How to select the hairtail

1. Choose fresh hairtail fish mainly to see whether the gills of the fish are bright red, the more bright red, the fresher. Look at the silver-white scales on the fish (the hairtail fish actually has no scales) to see if it has fallen, and if it falls too much, it will not be fresh. The gills are one of the most important criteria for distinguishing how long after the fish is dead, the fresher the gills, the redder the gills will be, and the blood should be clumped and not yet coagulated, or bright red color.

2. Choose the region, China's East China Sea hairtail fish is better, the head is more pointed and narrow, not the kind of head wide. The tail should be slender, and the back must not be hidden or can have that kind of bead-like bone joint, which is a foreign hairtail, which we commonly call the North Korean pure cherry ribbon fish, and the taste is poor. The fish in China's mountains and rivers are big and fat, but foreign countries are not so delicious.

3. See if the fish maw has become soft and cracked, and if it is soft and cracked, it will not be fresh. Cracked hairtail is actually cracked after being refrigerated for too long, but it is rarely sold in the market today, and it is frozen on board after being caught at sea. After arriving at the shore, it is generally advanced cold storage and then wholesaled, and if you want to eat fresh hairtail fish, you can only buy it on a seaside fishing boat.

After slaughtering the hairtail, it is necessary to remove the head and tail to remove the internal organs, and it is best to take the practice of bloodletting to kill the fish, so that the blood flow is cleaner, the blood and internal organs have a heavier fishy smell, and pay attention to the white tendons on the back of the fish, which is to create a special fishy thing, and then cook it after it is basically not fishy.

Hairtail fish should be cleaned, especially the blood of the hairtail fish and the black membrane in the belly of the fish, if it is not cleaned, the fish will have a fishy smell, in addition, the white film on the surface of the hairtail fish should also be washed several times.

When cooking hairtail, you should use dried red pepper to burst the pot, the aroma and spicy taste of dried red pepper can cover up the fishy smell of hairtail, and then add onions, ginger, garlic and other seasonings when cooking, and the earthy smell can basically be removed.

When the temperature in the pot is the highest, pour an appropriate amount of rice vinegar or white wine along the edge of the pot, not only can remove the fish, but also make the hairtail more fragrant orange book, but if it has been marinated with vinegar or white wine in advance, do not put vinegar again.

Hairtail also has a fishy smell, and if you want to make a delicious hairtail to eat, you must first get rid of the fishy smell. So how do you get rid of the fishy smell of hairtail? Below I will provide you with ways to bring fish to get rid of the fishy smell.

How to get rid of the fishy smell of fish.

The fishy smell and greasy on the hairtail are large, and it is difficult to wash it with water, so you can soak the hairtail in alkaline water first, and then wash it with water, it will be easy to wash, and there is no fishy smell.

Frying or frying can better remove the fishy smell of hairtail, because the high temperature can make the fishy substances in the deep layers of hairtail more volatilize cleanly.

How to wash the hairtail.

Tools: a long plate, scissors, a small snakeskin strap, or a cleaning ball (wire) for brushing the pot.

1. Knock off the thin ice on the surface.

2. In the process of washing frozen hairtail fish, a lot of water will be mixed with the washed fish scales, which is very dirty, if you make it on the panel, the dirty water will flow everywhere, and the kitchen will be very dirty.

Then brush the fish with a small piece of snakeskin strap, or a cleaning ball (wire) for brushing the pot, not too much force, otherwise the fish will be cut.

3. After washing the fish body, cut off the fins with scissors. Do not cut the fins after washing the fish, otherwise the fins will be very sharp and will hurt yourself. Also, during the washing process, be careful with the teeth of the fish, which are also very sharp.

4. Finally, deal with the abdomen, head and tail of the hairtail.

Sweet and sour recipe with fish.

1. Wash the hairtail and cut it into about 6 cm long segments.

2. Wash the hairtail segments, add green onions, ginger and cooking wine, and marinate for 20 minutes.

3. Control the moisture of the marinated hairtail and evenly dip it with a layer of dry starch. All in turn.

4. Heat the oil in a wok and add the flour-soaked hairtail.

5. Fry until golden brown on both sides, set aside.

6. Cut the green onion into small pieces, mince the garlic, and slice the ginger for later use.

7. Mix a bowl of sweet and sour sauce with half a bowl of water, 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of dark soy sauce and 1 tablespoon of cooking wine.

8. Put a little base oil in the wok, add green onions, ginger and garlic and stir-fry until fragrant.

9. Add the fried hairtail and stir-fry slightly.

10. Pour in the prepared sweet and sour sauce, bring to a boil over high heat, turn to low heat and simmer for a while to make the hairtail more flavorful.

Here's how to take the fish to get fishy:

1. The hairtail fish should be cleaned, especially the blood of the hairtail fish and the black membrane in the belly of the fish, if it is not cleaned, the fish will have a fishy smell, in addition, the white film on the surface of the hairtail fish should also be washed several times.

2. When cooking hairtail, you should use dry red pepper to burst the pot, the fragrance and spicy taste of dried red pepper can cover up the fishy smell of hairtail, and then add onions, ginger, garlic and other seasonings when cooking, and the earthy smell can basically be removed.

3. When the temperature in the pot is the highest, pour an appropriate amount of rice vinegar or liquor along the edge of the pot, which can not only remove the fishy and not be sensitive to burning, but also make the hairtail more fragrant, but if it has been marinated in vinegar or liquor in advance, do not put vinegar again.

Tips for buying hairtail

1. See if the fish maw is intact and whether it has become soft or damaged. If the fish maw is damaged, it means that it has been in a non-frozen environment for a long time and must be rotten.

2. If the fish eyeballs are protruding, black and white, clean and no dirt is good. If the eyeball is sunken, a layer of whiteness on the eyeball is secondary.

3. If the body of the fish is full and symmetrical, the body shape is complete, the fish body is hard and not bent, and the meat is thick, it is a good hairtail. If the color is dull and dull, the flesh is soft and shriveled, and it is generally an inferior hairtail.

4. The quality of the hairtail is good, and the weight of each fish is more than kilograms. Poor quality hairtail fish, each weighing about kilograms.

When making stewed hairtail, the fish is thick, so marinate it for a while. Home-cooked stewed hairtail fish plus it, not coated in flour starch, complete and not broken without fishy smell, let's take a look at the specific method.

Home-cooked stewed hairtail].

Ingredients: Hairtail, pork (fat and thin), green onions, ginger, garlic, dried chilies.

Seasoning] salt, cooking wine, light soy sauce, beer, pepper, sugar, rice vinegar, chicken essence.

Step 1: If you buy imported hairtail, the meat is thicker, you can marinate it with salt, cooking wine, pepper and shredded ginger for 10 minutes, drain the water and fry it in the pan.

When frying, you only need to put in a little cooking oil, put in the hairtail section over low heat, and fry the two sides to change color and set aside. If you are afraid that the hairtail fish will stick to the pan, you can use a non-stick pan, and an ordinary large spoon can use a cold pan to put cold oil into the hairtail segment, so that it will not stick to the pan.

Step 2: Cut the green onions, slice the ginger, cut the garlic into rice, slice the pork, boil the oil in the pot and fry the pork slices over low heat, fry the fat, add the green onions, ginger and garlic, and dried chili peppers and stir-fry until fragrant.

Step 3: Put the hairtail into the pot, change the heat to medium and cook the cooking wine along the edge of the pot first, after stimulating the aroma of the cooking wine, add light soy sauce, sugar, salt, pepper, a little rice vinegar, and mix the hairtail with the seasoning with a spatula.

Step 4: Add a can of beer, which can make the hairtail fish more flavorful and flavorful.

Step 5: Bring to a boil over high heat and simmer over medium heat for 15-20 minutes, until the soup is thick, add a little chicken essence to enhance the freshness.

Summary of the techniques of home-cooked stewed hairtail fish:

1.The hairtail is marinated for 10 minutes in advance, and the meat is thick enough to be cut with a flower knife.

2.Don't add water, add a bottle of beer to cover the ingredients, the taste is more mellow and delicious.

3.Fish stew should be over medium heat, and medium heat can ensure that the fish section does not break.

4.Add a little pork to the ingredients, preferably with some fatty meat, and stir-fry the fat over low heat to make it more fragrant.