How do you get rid of the smell of braised carp?

If you want to remove the smell when cooking braised fish, you can add cooking wine and vinegar appropriately. Many people like to put fish and ginger together when cooking fish, thinking that this can effectively remove the fish. In fact, if you really want to get rid of the fish, it is recommended that you put the fish in a pot and cook it for a while, and then add ginger after the protein has solidified.

Or you can also cook a small amount of vinegar and cooking wine when you burst the pot, which can also play a role in removing the fishiness and increasing the flavor.

If the smell of braised carp is too strong in your mouth after eating, you can drink some tea or rinse your mouth with warm water and eat some fruit to get rid of the fishy smell.

The first thing to do is the first step, now they will help you remove the scales of the fish in advance and take care of the gills for you. But don't think that this is okay, we must soak it for half an hour after we take it home, and we can soak it in rice washing water to remove the blood. In daily life, cocoa plays a "multiple role" in rice water, it is a natural detergent, and it can also remove the smell of food and tableware, and it also has good medicinal value.

The second step is to remove the tendons in the carp's belly, which many people may not have heard of and have never seen before. If you know congratulations, you must be the one in your family who loves to cook hard. This is actually also a fishing line, if you want to make the braised carp dish, the meat quality is not fishy, the taste is very good, you must remove this fishing line, otherwise it will taste very fishy.

The method of taking out is to cut a mouth under the gills of the fish 3 or so, and the top 7 cm of the fish tail is also cut, as shown in the picture above, and then find the line to pull out, if you can't pull it, you can take it out by slapping the fish body.

The last step may be different places, different people's habits are different but similar, is to marinate the carp, usually this step I like to use green onions, ginger and garlic and pour some rice wine to marinate, the fish belly will be evenly smeared. With rice wine, it feels like it tastes better. When you master these three tricks to remove the fish, whether it is braised carp or steamed, the meat will be more delicious.

Carp is a very tasty and nutritious fish. Many famous dishes are made with carp as an ingredient. ......Therefore, carp, as a kind of fish that we eat every day, has a very important position on our table.

However, when you cook carp, there will be an earthy smell. ......This flavor affects the deliciousness of the carp.

Therefore, when we cook carp, we must take measures to get rid of the fishy smell in order to make a delicious and delicious dish.

To remove the fishy smell from carp, the following measures need to be taken:

1. Remove fish scales, black skin and fishy lines.

The reason why carp has a fishy smell is that in addition to the unique smell of aquatic products, the black skin, fish scales and fishy lines on the carp are the biggest fishy smells on the carp.

Therefore, in order to remove the fishy smell from the carp, it is necessary to remove the black skin, scales and fishy threads from the fish.

In this way, the fishy smell on the carp can be reduced a lot.

2. Use vinegar to remove the fishy smell of the carp.

After removing the scales, black skin and fishy lines, the carp will still have some fishy smell.

At this time, we can pour in during cooking.

Some vinegar to get rid of the fishy smell.

Vinegar can not only effectively remove the fishy smell, but also improve the freshness, making the carp more delicious.

3. Use white wine, rice wine or cooking wine to remove the fishy smell.

In addition, we can also pour white wine or rice wine or cooking wine ...... when cooking fishThese wines remove the fishy smell and also make the carp taste more delicious.

The above methods are effective ways to remove the fishy smell of carp when making carp. ......We can choose the right way to remove the fishy smell from the carp and make a delicious meal according to the specific situation.

Hello, how to remove the fishy smell of braised carp.

First of all, the carp has a layer of mucus on the skin that needs to be removed. It is usually just scraped clean with a knife.

2. The fish teeth should be picked off, and the root position of the fish teeth and gills should be picked out, otherwise it will also cause the carp to be very fishy.

3. The blood and black membrane should be cleaned thoroughly. There is usually a black membrane on both sides of the abdominal cavity of the fish, and there is a layer of bone-close blood stasis on the side near the spine, both of which are fishy**, and can be cleaned with a steel wool ball or brush.

2. No frying or frying.

Remember, if you eat live fish on fire, don't fry it, let alone over-fry it, neither of which is the best way to bring out the umami flavor of the fish. Make homemade roasted carp.

Ingredients: 1750 grams of carp, 1 green onion, 1 piece of ginger, 5 garlic, 2 coriander.

Seasonings required: 8 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken essence, 15 grams of cooking wine, 15 grams of Donggu fresh soy sauce, 10 grams of soybean soy sauce, 10 grams of aged vinegar, 5 grams of dark soy sauce, 15 grams of spicy sauce, and 2 grams of thirteen spices.

Production process: 1. Clean the slaughtered carp, scrape off the mucus from the epidermis with a knife, remove the blood and fish teeth of the internal organs, and rinse them with water. Mucus, fish teeth (remnants of fish gills), and blood close to the bones are fishy smells, so they must be removed and the fish bubbles and fish white are washed and retained.

Fish slaughtered in the stall will have residual scales, which need to be carefully cleaned again, and the fishy line can also be removed.

2. Wash and cut the green onions into sections, peel and cut the ginger into slices, cut the garlic into small pieces, wash the coriander and remove the roots and cut into sections. You can also use chopped shallots instead of coriander.

3. Put a flower knife on the carp, do not cut the belly of the fish, the fish is easy to break. Change the knife on the back of the fish, the distance is about centimeters, and the knife is deep enough to stick to the fish bone. Cut them in turn.

4. Heat the wok on the heat, add an appropriate amount of salad oil, add green onions, ginger and garlic and stir-fry until fragrant, and then add a little spicy sauce and fry the red oil over low heat. Stir-frying green onions, ginger and garlic in a pot is the most basic cooking method.

5. Add a little thirteen spices and stir-fry until fragrant. Because instead of using Sichuan pepper and ingredients, a little thirteen spices are used to enhance the flavor and fragrance, and there will be no strong spice flavor. Eat in Xuzhou

6. Add a little Donggu fresh soy sauce and soybean soy sauce to boil until fragrant, and then cook a little aged vinegar to enhance the flavor and remove the fishiness. There are two kinds of soy sauce used here, so you can try the method I said.

7. Cook an appropriate amount of cooking wine to remove the smell, or you can use rice wine instead. This step is indispensable, cooking wine and rice wine have a good fishy effect.

8. Pour in an appropriate amount of water, which can be wiped over the carp, and it is better to have old soup. My story with Toutiao

9. Put in the carp, you can put the carp head into the soup first, blanch it slightly on both sides, and finally put all the carp into the soup.

10. After boiling, add a little dark soy sauce to adjust the color. The color should not be too dark, as the color of the fish will become heavier and heavier as the juice is removed.

11. Add an appropriate amount of salt, monosodium glutamate and chicken essence to taste. Cook on high heat for about 3 minutes, cover and simmer on low heat for about 20 minutes.

12. Halfway through, you need to pour the soup on the fish repeatedly, so that the fish without soup on it can also taste it.

13. Turn on high heat to reduce the juice until the soup is thick, and the soup can be put on a plate when it can be hung on the fish, sprinkle with coriander and serve.

The first trick to remove the fish, remove the phosphorus, remove the gills, remove the black skin and remove the fishy glands, and be sure to scrape off the black membrane inside the fish's abdomen.

Article**3: Cut the tail and the lower part of the gills with a knife.

Article**4 White spots can be seen at the incision of the head, that is, the fishy glands, gently pat the fish body with a knife, the fishy glands ooze, pinch the thread with your hands, and gently pat the fish body while pulling the fish glands outward. Then turn the fish in reverse and pull out the other side of the fish gland.

Article **5 The second trick to remove the fish, fry the fish. According to the size of the fish, cut the flower knife on both sides of the fish.

Article **6 Heat the oil in a hot pan, the oil temperature is 60%, put the fish in the oil pan, and fry until both sides are yellow.

Article**7After the fish is fried, leave a little oil at the bottom of the pot and put it in the pot with sliced garlic.

Article**8Add green onion and ginger, cooking wine, soy sauce, sugar, and salt.

Article **9 The third trick to remove the fish, put the chili pepper and boiling water, after the other seasonings are finished, add two chili peppers or 3 grams of chili noodles, pour boiling water, and remember not to add cold water.

Article **10

Bring to a boil over high heat, reduce the heat to low and simmer for 20 minutes, put the cooked fish on a plate, add water starch to the fish soup in the pot, and then pour it over the fish.

When making braised carp, the black membrane in the carp's stomach should be removed, and then salted with green onion and ginger after cutting the knife, and some sauce and vinegar should be put when cooking, so that it will be fishy.

Steps to stew carp:

1. After the fish is killed, scrape the body clean, scrape the body with a knife a few more times, scrape the fish scales a few more times, and after scraping clean, see if the abdomen of the fish is clean, and the black membrane and bone and blood should be cleaned; It is better to pull out the teeth of the fish because the teeth of the fish are very fishy. After processing, the knife is changed, from the back of the fish to the cross knife, and the other places are changed to a word knife; Slice the pork belly, if you like to put the pork belly slices, you can put some, if you don't like it, you can leave it out;

2. Slice the ginger, cut the green onion into sections, cut the pepper into pieces, leave some coriander without cutting, and cut the rest into minced pieces, chop the garlic into minced pieces, and cut small pieces of millet spicy for later use;

3. Heat the oil in the pot, some people like to sprinkle a little salt into the oil, it doesn't matter if it's right or not, as long as the fish is set. Pour oil from the pot, wait for the oil to be hot, smoke and put the fish into the pot, turn down the heat and don't turn the fish, you can try to turn the wok, so that the fish is heated and fried more evenly, wait for one side of the fish to be set, use a spoon or shovel to support the fish belly and then turn it over and continue to fry, the fish is fried and poured out, the oil of the fried fish is poured out, it is best not to continue to use, it will be fishy;

3. Pour oil into the pot, put the prepared pork belly into the pot after the oil is hot, fry the oil in the pork belly, and then put in the green onion, ginger, star anise, dried chili pepper and stir-fry in the pot, after the fragrance is fried, put the fried fish into the pot, sprinkle a spoonful of cooking wine, a spoonful of vinegar, half a spoon of light soy sauce along the edge of the pot, and sprinkle it from the side of the pot, and then a little less dark soy sauce, add boiling water, add water to the level of the fish, add an appropriate amount of salt, chicken essence, put a spoonful of sugar to add the mouth, put the sharp pepper and a lock of coriander into the pot, open the lid and simmer for a while, Simmer for about five minutes and then cover the pot and simmer, don't cover too tightly, in order to let the earthy smell come out with the steam;

4. Stew for about 25 minutes, take out the residue (pepper, star anise, coriander, green onion and ginger, etc.) and throw it away, after the soup is viscous on high heat, minced garlic, millet pepper, coriander is chopped, sprinkled on the fish, stewed for another 2 minutes, and you can put it out of the pot and eat it.

The smell of carp is too strong to approach easily? Don't be nervous, the reason why the carp smells too strong is that it was not cleaned during the cooking process or that you don't know how to remove the fishy smell from the carp. Actually, as long as we"Play a little trick", can also make the fishy smell of braised carp pieces far away.

Trick 1: There is a white tendon on both sides of the carp's belly that is the same as a thin line, which can be removed to remove the fishy smell; Cut a very small hole near the gills of the carp, and the white tendons will be revealed, clamp them with tweezers, and gently use force to remove them!

Trick 2: You can remove the scales of the fish and wash it, then pour some rice wine into the basin to remove the fishy smell of the fish and make the fish taste delicious. Moreover, the ginger fresh fish is cut and washed, and soaked in milk for a while can not only remove the fish, but also increase the umami.

The first tip is to make the fish delicious, put all the condiments together, so that the juice is very thick.

Cut the green onion into sections, separate in the middle, all two cloves of garlic, to prevent the stew of fish from rotting, ginger should be cut into three mm thick slices, and then soak the green onion and ginger garlic together in the sauce, so that the sauce will fully absorb the flavor of the condiment. The flavor of the sauce will also be very strong, and when you absorb this kind of juice, it will definitely be very flavorful.

Now we're going to deal with this fish. Pull the fish horizontally on a flower knife and coat it with flour, so that the fish does not stick to the pan when frying the fish. Plus, the taste will be better. Fry this fish until golden brown, second tip. This is liquor. Place the liquor along the sides of the pot.

The tip is to put liquor along the edge of the pot, so as to use the heat of the pot to take away the fishy smell while the alcohol volatilizes instantly.

Third tip. Once the sauce is poured in, quickly close the lid and let it sit for 10 seconds. This is because the fish is very dry after frying, and when the fish encounters the juice, it will quickly absorb the juice.

Add water to the pot, the height is almost parallel to the fish, do not cover the pot at this time, otherwise the fishy smell will not come out. When the heat is boiling, simmer slowly, then sprinkle with a pinch of salt and add some chicken bouillon. After 10 minutes, this delicious braised fish dish is ready.

When making braised carp, add two slices of lemon, which can effectively remove the fishy smell of the fish, and the fish made not only does not have a fishy smell, but also has a fresh fragrance.

If you want to remove the fishy braised crucian carp, you can add garlic and ginger, as well as shallots before stir-frying, these three seasonings are put in to ensure that the fishy smell is removed, and it is also delicious, and the taste is definitely good.

If you want to remove the fish, you can marinate it in green onion, ginger and garlic cooking wine, which is basic.

The first thing is to fry and fry it thoroughly, and correct it after it is pierced, so that it is delicious.