When you want to try fish stew, which fish should you choose for beginners?

Fish stew may be your best food, the time of fish stew is very important, which is related to whether the fish is cooked or not, and whether its nutrition will run away, so how long does it take for the fish to be cooked? How long does it take to make fish stew tastier? How long do you cook fish stew?

If the time of fish stew is mastered, then its nutrition and deliciousness will also come out, and how long can the fish be stewed? Will its flesh be soft? Ordinary fish usually takes about half an hour to cook, so let's take a look at the time it takes to stew fish.

How long does it take to cook fish stew? How long does fish stew taste better?

Ingredients: fish, pork, salad oil.

Salt, vinegar, green onion, ginger, peppercorns, cooking wine.

Fish stew. 1 Blanch the fish in boiling water, put it in cold water to cool, scrape off the floating skin with a knife, and make an oblique knife on the fish.

2 Put oil in the pot, put the meat slices, green onions, and ginger pieces into the spoon and fry them, add soup (chicken soup is OK, don't add some water), add pepper water, cooking wine, refined salt, and monosodium glutamate.

Then put the fish in, boil it on a low fire for about 15-20 minutes, take out the green onions, ginger pieces, and add vinegar.

How long does it take to cook fish stew? Generally, it will be cooked in fifteen to twenty minutes, not too long, otherwise, the fresh and tender taste of the fish will disappear, and the time of stewing fish must be mastered, otherwise, if the fish is not cooked or cooked for too long, the meat will not eat nutrients.

Iron pot stewed fish is mainly to eat fish meat, not fish soup, so when making iron pot stewed fish, you need to choose some fish with fewer spines. For example, grass carp, carp, and Wuchang fish.

Wait a minute. The sea bass has few bones, but the sea bass is more suitable for steaming. The price of different fish is different, of course, the texture of the fish is also different, the better the fish, the more delicate.

Northeast iron pot stewed fish is a very classic dish, it usually uses the fish for grass carp, can fully stew the aroma of grass carp, in fact, many people do not know that the iron pot stewed carp is also very good, this is because the carp meat is fresh and tender, the soup is rich, only need to use the iron pot for stewing, and then add your favorite seasoning can be easily made, the fragrant iron pot stewed carp is out of the pot.

When the novice stews fish, it is of course the best choice to choose the grass carp with fewer spines, first remove the internal organs of the grass carp, then wash it, and then cut off the meat, keep it a little thicker, and there will be a better taste to eat, prepare the seasoning, boil the oil, and then put the star anise onion, ginger and garlic into the box, and then add the prepared fish pieces, add the appropriate amount of water and white wine, and the fish that comes out in this way tastes particularly good.

If you're a beginner and want to try fish stew, you can opt for tilapia, which is relatively easy to make. Whether it is stewed or braised in a braised position, it is especially suitable for novices to learn.

When trying to stew fish, I think it is better to choose grass carp because the meat is delicious and there are very few bones. It is the best choice for just starting to learn fish stew.

You can add some stewed fish sauce, add some Sichuan pepper, star anise, cloves, sugar, dried chilies, etc., or you can add some of your favorite ingredients, tofu, vermicelli, potatoes.

After the fish is cooked, they put a flatbread next to the iron pot like this, and constantly turn it with tongs, and the flatbread is also fried while eating the fish. In the north, the fire under the iron pot is constant, just like the hot pot we love to eat now. Northerners don't eat as much as southerners, so they don't mind the sauce recipe for pancakes and fish stew in an iron pot:

Soybean paste, dried chili, light soy sauce, soy sauce, wine Follow the above steps to put it step by step.

You should put salt, green onions, ginger, and Sichuan peppercorns, and that's fine, if you put too many ingredients, the taste of the fish will be obscured.

1 grass carp, appropriate amount of starch, green onion, ginger and garlic, 3 grams of millet spicy, 8 grams of bean paste, 4 grams of oyster sauce, 5 grams of light soy sauce, 1 bottle of beer, appropriate amount of salt, 2 grams of chicken essence, 5 grams of sugar, 5 grams of dark soy sauce, coriander, etc.

When making fish stew, you can put some ingredients that you like to eat, most of them like to put tofu, potatoes, chestnut peppers, lotus roots, lettuce and other ingredients.

Summary. 2. Blackfish. One of the common freshwater fish in China, it is called differently in different places, and other places are called raw fish, cichlid, and grouper.

Black fish soup is a common tonic soup for post-operative recovery, because it is said that eating black fish is good for wound recovery, and the main ingredients commonly found in the soup are ham and black fungus, which are said to have the same effect, and the secondary ingredients are shallots, ginger, cooking wine, salt, and pepper. When the soup is simmering, wash and cut into sections and fry in a hot oil pan until golden brown, add water and ingredients, and simmer for about 45 minutes.

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1. Crucian carp. One of the most common freshwater fish in China, the fattest time is from February to April and August to December, and the common practice is soy sauce roast and stewed tofu soup. It is better to use wild crucian carp to stew fish in soup, fry the fish body with oil until golden on both sides, add cooking wine and water, cook over high heat until the soup becomes milky white, and then add tofu and stew over low heat.

Simmer until the soup is thick, add salt and simmer for a few minutes, adding green onions before removing from the pan.

2. Blackfish. One of the common freshwater fish in China, the local ridge is called differently in different places, and other places are called raw fish, cichlid, and grouper. Black fish soup is a common tonic soup for postoperative recovery, because it is said that the consumption of black fish is good for wound recovery, and the main ingredients commonly found in the soup are ham and black fungus, which are said to have the same effect as Dou Lachen, and the secondary ingredients are shallots, ginger, cooking wine, salt and pepper.

When the soup is simmering, wash and cut into sections and fry in a hot oil pan until golden brown, add water and ingredients, and simmer for about 45 minutes.

3. Bighead carp. The acres of common freshwater fish in China are one, and Jiangsu and Zhejiang are called silver carp and fat Qi head fish. The origin of the name of fathead fish is that the head of this fish is large, and the way to eat it in various places is mainly concentrated in the head of the fish.

Generally, the freshly killed live fish stew is used, as long as the bighead carp is not bad, the stewed soup is delicious and Xun Zai Chun, not to mention, the fish meat also has a sweet taste.

The trick of how to stew fish better is salt. Stewed crispy fish without salt, crispy ribbon fish is a dish that many people dress up or love to eat, and it is a dish that goes well with rice. In addition to the traditional long-term stewing, you can also use a pressure cooker to make this dish, and you can also slice the water lump (mustard head) when making it, and put it on the bottom of the pressure cooker, which can not only prevent the fish from sticking to the pot, but also help the fish to taste.

In conclusion, fish stew is a very delicious home-cooked dish, and it is not difficult to master the art of fish stew well and make a delicious fish stew. I hope that everyone can enjoy the happiness and satisfaction brought by food while cooking food.

1.Add an appropriate amount of water to the pot, add ginger slices, green onions, cooking wine, salt and other seasonings, and put in the fish after boiling.

Fish stew is a very popular home-cooked dish that is not only nutritious but also delicious, and is loved by a wide range of diners. However, fish stew is not an easy task, and Buchai needs to master some skills to make a delicious and nutritious fish stew. Next, let's learn the skills of fish stew together.

3.Add side dishes such as tofu, fungus, and shiitake mushrooms, and burn the Zheng until the side dishes become soft.

The key to fish stew is to choose the fish, which is fresh and tender. Generally speaking, freshwater fish such as grass carp, crucian carp, and silver carp are more suitable for stewing, while marine fish such as sea bass, abalone, and pomfret can also be stewed, but they need more seasoning to enhance the flavor.

2.Once the heat is boiling, reduce the heat to low and simmer until the fish is cooked. Ruler digging orange.

4.Finally, add an appropriate amount of salt and monosodium glutamate to taste.

1.The heat of the stewed fish should be well controlled, if the fire is too large, it will be easy to burn, and if the fire is too small, it will be easy to stew and not cooked. Mausoleum regiment.

Fish stew needs some ingredients to enhance the flavor, generally speaking, you can put some ginger slices, green onions, cooking wine, salt and other seasonings. If you want something even more delicious, you can also add some side dishes such as tofu, fungus, and shiitake mushrooms.

1. Crucian carp. Crucian carp is one of the most common freshwater fish I have ever had, and it is also the most widely distributed, crucian carp has a characteristic, that is, there are many spines, no matter what method is used, the spines are not clean, unless they are all fried into fish pieces, fried together with the spines to crispy, and then eat. However, this way of eating affects the taste very much, and it is not fried well, the thorns cannot be fried thoroughly, and it is easy to get stuck.

The stew is the best choice, as long as you don't pick the fish, the spines will not appear in the soup, and the crucian carp stew is notoriously delicious, after the stew, the fish starts to glow, so you don't need to eat it, so you don't have to eat it, so you don't have to worry about getting stuck.

2. Yellow duck is called (yellow spicy ding).

The scientific name of the yellow duck is called yellow duck (sang three sounds) fish, because its call is very similar to that of a duck, and the body is pale yellow, so the name of the place is called yellow duck. This fish is widely distributed in the Xiangjiang River basin in Hunan, and of course there are many in Chongqing and Chengdu, and it is one of the favorite fish in the southwest region. This fish stew is also extremely delicious, and I think it is more delicious than crucian carp.

With more protein and fewer intermuscular spines, it is best suited for stewed soups. After the stewed soup, the yellow duck is called tight and very woody, which is no longer suitable for consumption.

3. Fathead fish head.

Silver carp, which we often call fathead fish, is a kind of fish widely distributed all over the world, and the types of silver carp we often eat are mainly silver carp and silver carp. The silver carp is larger, and compared to other fish, it is difficult to fry and fry, and the meat is not so tender. Therefore, the head of silver carp is the most suitable for stewing soup, but silver carp stew is more delicious than ordinary cooking techniques, especially when added with tofu or other vegetables, the degree of deliciousness is even higher.

It is generally accepted that the fish head of the fathead fish is the best stewed soup, and the fish body is easy to scatter after stewing, and the taste of the stewed soup is not as good as the fish head, so it is generally not used to stew soup, and frying and stir-frying.

4. Yellow croaker.

Yellow croaker is the only marine fish among the four types of fish at present, and yellow croaker is a marine fish widely found in the Yellow Sea, East China Sea, Leizhou Peninsula and other regions of China. Unlike the above three types of fish, yellow croaker has few spines and no small spines, so ordinary cooking methods can be used to make yellow croaker. But if you want to get the most umami, the best is the stew, sea fish stew and freshwater fish stew are two different flavors, the meat of the sea fish is more delicate, almost no seasoning, you can make a delicious fish soup, the elderly and children are very fond of it.

Therefore, crucian carp is one of the best ingredients for soup, of course, it is best to put a little wolfberry and jujube to have a better effect.

What kind of fish is generally stewed is delicious, if you stew fish, stew carp, stew that evil fried fish, stew that catfish, are quite delicious.

Well, Dongwoo's general carp can also move, but if the perch is moving.

That's saury and cod, of course.

Most people know that fish stew should be stewed in a milky white soup. The method varies from place to place, but what I know is that the fresh fish is first fried in a pan until golden brown on both sides, and then water is added, and the soup turns white when the water is poured. As for the ingredients, it is usually a little mint leaf, and it can also be stewed with tomatoes, which tastes good.

There are many ways to stew fish, if you want to stew it deliciously, you must also have a good way, add water directly after frying oil in the pot, put the fish in the pot, put half a bottle of beer, add a large piece of meat skin, large green onions, etc., so that the stewed fish is particularly delicious.

Charcoal pot fish, sauerkraut fish, iron pot stewed fish, plus some tofu skin, vermicelli, pork belly, corn cob, corn stickers,