When making fish head soup, how do you need to get rid of the fish?

Soak the live fish in salt water, and the salt water enters the bloodstream through the gills, and after 1 hour, the earthy smell will disappear. Even if it is a dead fish, soaking it in salt water for two hours can remove the earthy smell; The most fishy parts of the fish are: the fishy line, the blood, the gills and the black membrane in the belly.

After slaughtering the fish, first remove the gills, scrape the black membrane in the belly of the fish, and then draw a knife deep to the fish bone behind the gills, and also draw a knife at the tail of the fish, draw out the fishy lines on both sides, and finally soak the blood to achieve the effect of removing the fish.

To remove the fishy smell of fish, always clean the fish and rinse it with tap water. Remove the black material from the internal organs, gills and sides of the backbone. Salt the whole body and outside of the fish.

Put the fish in boiling water (do not exceed 10 seconds) and quickly remove the mucous membranes from the fish. After the fish head has been marinated with salt and white vinegar, be sure to rinse the fish head again with clean water, as the fishy smell will separate out after marinating. If the fish head is marinated without washing, it will not be able to get rid of the fishy smell.

In this process, not only can the necessary oil be replenished, but also the residual volatile substances with a fishy smell can be removed through frying at high oil temperature, making the soup more mellow and fishy.

<> after cooking the fish broth for the first time, keep the heat up for a while and then lower the heat. First, use high heat to disperse the grease as much as possible, and at the end squeeze out substances that may have a fishy smell. Then reduce the heat and simmer.

Be sure to boil over high heat, put in the cut white radish, simmer over medium heat, simmer for about half an hour, the seasoning and sprinkled celery taste more beautiful, and the fish head soup is delicious and rich.

To maintain the umami of the fish soup itself, there is no need to add seasonings such as monosodium glutamate and chicken powder to taste, you can add a little white pepper to enhance the umami of the fish head soup. When stewing fish soup, you should add enough water at one time, so that the stewed soup is white, and you can also add some lard or fried poached eggs to the soup, and put a few slices of ginger, so that the stewed soup is fresh and white.

If you want to remove the smell of fish head soup, you can use the following ingredients: 1 Sichuan pepper, 2 ingredients, 3 ginger, 4 shallots, 5 cooking wine, 6 ginkgo seeds.

You can add some cooking wine to the fish pond, add onion and ginger and other condiments, with these condiments can be a good way to remove these fishy smells.

You can add some lemon leaves when marinating the fish head, because the fragrance of lemon leaves can effectively remove the fishy smell of the fish head, so it can have the effect of removing the fish.

If you want to get rid of the fishy smell when making fish head soup, you can add some ginger, garlic and other seasonings to the soup, so that you can get rid of the fishy.

How to get rid of the fishy smell of stewed fish head soup.

1. Remove the gills.

The gills must be cleaned before the fish head is stewed, because the gills are the fishiest part of the whole fish head, and they contain a lot of dirt.

2. Soak the fish head.

After washing the fish head with the gills removed, if the time is sufficient, soak it in clean water for a period of time, add salt to the water to remove the fishy effect when soaking, and add half a tael of salt per 5 catties of water, so that you can remove the fishy smell in the fish head by soaking for 1 hour. In addition to salt, you can also add a small amount of vinegar or pepper and bay leaf to achieve a more perfect effect of removing fishy smells. There are also people like to put the fish head in warm tea to soak, 1 2 catties of fish head can be used with a cup of strong tea, and then add an appropriate amount of warm water to make weak tea, usually soaked for 5 10 minutes to have a better fishy effect.

3. Pickled fish head, pickled or soaked fish head can be any one, soaked fish head can not be pickled, to marinate fish head can also not be soaked. Salt and cooking wine are commonly used to marinate fish heads, and they are usually marinated for more than 15 minutes. In addition, marinating the fish head in rice wine, red wine or milk can also have a good effect on removing the fishy smell.

You can put some cooking wine and some ginger and green onions in the pot when cooking fish soup, which can effectively remove the fish.

Preparation materials: 500g of grass carp head, 150g of pickled bamboo shoots, appropriate amount of oil, appropriate amount of salt, appropriate amount of chives, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of pepper.

1. Heat the oil in the pan, heat the fish head in the oil, and fry the yellow on both sides.

2. Stir the green onion, ginger and garlic until fragrant.

3. Stir-fry the sour bamboo shoots.

4. Add a little cooking wine to remove the smell.

5. Add an appropriate amount of boiling water, cover and cook over high heat for 10 minutes, then turn to low heat and cook for 20 minutes.

6. The sour bamboo shoots have a salty taste, add an appropriate amount of salt to taste.

7. Add some pepper.

8. Add minced green onions and bring to a boil.

9. Remove from the pot.

Add some vinegar and cooking wine when marinating.

Fish head soup, fish head is highly nutritious and tasteful, helps to enhance male sexual function, and is good for reducing blood lipids, strengthening the brain and delaying aging. It has the effect of dispelling wind and relieving pain, strengthening the brain and refreshing the mind. It has a certain effect on insomnia, forgetfulness, headache, postpartum physiological headache in women, and convulsions in children.

take a fresh bighead carp, more than 5 catties; If there is no bighead carp, silver carp can be substituted; Remove the bighead carp head, garlic leaves, ginger and shallots, pepper, cooking wine, boiling water for later use, and meat oil for later use; Start the pot with meat oil, add a small amount of shredded ginger, put in the bighead carp head after the oil is hot, and fry over low heat;

After the fish head is slightly yellow, the fish head turns over, adds a little meat oil, simmers and frying, until the other side of the fish head is slightly yellow, add cooking wine, and then add an appropriate amount of boiling water to make soup; First bring the soup to a boil on high heat, then change to low heat, slowly boil the soup until the soup is pink and white, and add a little pepper; Remove, add garlic leaves and shallots.

If the fish is fresh enough, it is particularly fresh; The soup is milky white, decorated with garlic leaves and green onions, which is full of color and flavor; The best dish of the puppet feels better than the popular Tan fish head.

A live fish must first slam the head with the blade of the knife to make it faint; And bleed from the gills of the fish so that the capillaries in the flesh of the fish will not eat the blood of the fish. The flesh of such fish is as white as jade, and there is no fishy smell; On the contrary, not only the flesh is dull, but also the smell is very fishy.

Before the live fish is cut, scraped, cleaned, and prepared, the fish must be soaked in hot water at 80 degrees Celsius, which can not only remove the fish, but also make the fish chest and abdomen not rupture, and keep the shape intact.

1) If the river fish has an earthy smell, you can first wash the fish in salt water, and then put it in cold water with a small amount of vinegar or a small amount of pepper and bay leaves. After such treatment, the river fish does not have an earthy smell. (2) You can add half a tael of salt to 5 catties of water, soak the live fish in the salt water, and the salt water will enter the blood through the two gills, and the earthy smell will disappear after l hours.

Even if it is a dead fish, soaking it in salt water for two hours can remove the earthy smell; (3) Before frying the fish, soak the fish in rice wine, or soak the fish in milk for a while, or marinate it in red wine to eliminate the fishy smell. (4) Put an appropriate amount of rice wine and vinegar and other seasonings when cooking the fish to reduce the fishy smell.

5) Ginger also has the effect of relieving fishy smell. When the fish is almost cooked, add ginger, which can not only flavor but also relieve the fishiness.

I'm not very good at removing the other fishy,,Fish head soup,,First fry ginger with oil,Then put the fish,Burst a small meeting,Put the water,The fish soup that comes out of this way is milky white.。。。

This is very simple, the crucian carp is slaughtered and washed (the gills should be removed, all the internal organs should be removed, the black things in the stomach should be removed, the blood close to the middle bone should be removed, and the scales should be scraped clean, especially the hard scales under the head should be cut clean with scissors). Then drain the water (to be thoroughly washed with water, dry with a cloth when making dried fish), heat the pot, add oil, put the fish on both sides and fry until slightly yellow, add enough cold water at a time, boil, add rice wine, ginger slices to remove the fish, keep the fire for 10 minutes, and then change to medium heat until the fish soup is white, then add pepper, salt, a little monosodium glutamate and sugar, and sprinkle some green onions, and it is done, to ensure that there is no fishy smell.

Fish head soup generally adopts the cooking technique of stewing, and pays more attention to the original taste. Colorless seasonings are added during production, and after a long period of stewing, the finished dish is fragrant and has no fishy smell, and the soup is milky white. The stewed fish head soup is not fishy, and the technique of removing the fish is particularly important, as in my experience when using boiling water:

After frying the fish, you should quickly pour boiling water to reduce the temperature difference between the fish and the fish, so that the stewed soup is thick and milky. Using cold water will stir up the high temperature back, and the soup will not be white.

<> stewed fish head, whether it is fried and stewed, fried and stewed, or stewed, the picture is fresh, but many hotels make this dish, and will tell people to marinate it in the early stage, cooking wine or something. Don't believe this, no matter how good the material is, it won't be fresh when pickled. The ingredients are ready, heat the oil, put a little salt at the bottom of the oil and then put in the fish head and ginger shreds, fry over high heat, you can shake the pan and do not turn it, you need patience to fry the fish, fry one side of the golden pepper sprinkled with pepper, there is a freshly ground pepper The taste is better, this 1 step can do The fishy smell of the fish comes from a group of volatile molecules produced after the action of fatty acid fragments and triamine oxide (TMAO).

Fish usually get the local flavor from blue-green algae and accumulate in the body. Use boiling water: After frying the fish, quickly pour in boiling water to reduce the temperature difference between the cooked fish and the boiled fish, so that the stewed soup is thick and milky white.

The use of cold water will cause the temperature to rise. The soup is not white. After.

It's a pleasure to be invited to this question, how to make the fish head soup not fishy, the soup is milky white? Today, I will share with you how to make fish head soup, which is as white as milk and so delicious that you can't stop.

Let's take a look. gills, and to be washed, otherwise there will be a peculiar smell; The head of the fish has to be boiled for a long time before the flavor it contains can be cooked; Garlic and chopped green onions should be put at the end, so that the oil can be poured to have the aroma of garlic and green onions. Tips - Health Tips:

When the fish head and tofu are rich in protein and start to stew, put the ginger and green onions in the pot and boil them in the pot a little, put the fish head in the pot, and then quickly add warm water.

Try to use some cooking wine and ginger slices when making fish head soup, because this can remove the fishiness well, and it can also be healthier and ensure adequate nutrition.

Put the vinegar. Because vinegar has a good fishy removal effect, I usually put some when I cook fish, so you can put some vinegar.

When cooking fish, you should put a pot under cold water, and then put some star anise peppercorns, onions, ginger and garlic in it, and then blanch it to remove the fishy smell.

You can soak the fish head in water to soak the blood water out, and then you can add the right amount of salt to the water.

Wash the fish first, add green onions, ginger, garlic, cooking wine, soy sauce, and salt to marinate for half an hour, and then stew in a pot, add some cooking wine to it, and white pepper has a good effect on removing fish.

You can put some cold water in the pot, then put the fish in the water and turn on the high heat, choose to put some cooking wine, green onions, ginger, garlic, peppercorns, star anise, so that you can remove the fishy smell.

You can blanch it with water, you can put some star anise peppercorns in it, so that you can remove the fishy smell, and you can also cut some green onions, ginger and garlic.

Fish head to fishy smell first choose fresh fish head, do not freeze or too long, now to the key part, that is, the tooth part of the fish and the fins, these two places must be removed, because most of its fishy smell comes from these two places, and it contains a lot of dirt, and then clean the fish head, try to wash it several times, until the water becomes clear and transparent, it means that it is very clean. <>

After the fish head is cleaned, now we can marinate the fish head, or we can not marinate, but I personally think that the effect of marinating the fishy smell is better, usually the marinating method of the fish head is very simple, no complicated processes and ingredients, only salt and cooking wine, no cooking wine can also be replaced with liquor, but a little bit of the right amount, half of the time is 15 minutes to half an hour and so on. <>

Now we have come to the most critical part of this soup, which is to fry the fish head, presumably many people know this step, so why fry it? Some people may ask, since it is a stewed soup, why not just stew it? Of course, it is possible to stew directly, but the taste is very different!

Not only is the taste not good, but the color of the fish soup that is not fried and stewed is not good-looking.

So we want to put the fish head in the oil pan to fry, both sides are fried golden ** yellow, here we must pay attention to the turn over must be careful and careful forehead, otherwise the fish head will be turned over by accident, fry the fish head, then we have to start to add water to stew the fish head, the water of the stewed fish head is also a certain particular, it is recommended to stew with boiling water, with cold water will arouse the fishy smell of the fish head, so with boiling water can quickly cook the fish head, and the fried fish head meets boiling water, The soup will become milky white and milky, and the fragrance is particularly delicious, add a few pieces of old ginger, turn on a high heat to boil, then turn to low heat and boil for half an hour, add a few pieces of tofu and two shallots, and wait a few minutes to drink the fish head soup. <>

Drinking fish head soup regularly can improve immunity, strengthen the spleen and invigorate qi, prevent cardiovascular diseases, and can also beautify and alleviate aging, so whether it is the elderly, children, young people, or middle-aged people, it can be drunk, and there are many benefits, hurry up and make it for the people who love you and the people you love!