Do you fry fish on both sides before stewing it? What is the purpose of this?

Before stewing the fish, fry the fish until golden brown on both sides to make the fish more fragrant and flavorful.

It's really going to be fried. First of all, it can remove the fishy smell of the fish itself, and then if the fried fish is stewed, the fish soup will look more mellow.

Stir-fry the fish before boiling the fish broth because it dissolves the fat in the fish, so that the oil and water will emulsify with the help of the protein. If the soup is boiled again, the fat in the fish can be better involved, and the cooked fish soup will be milky white. Because the fish needs to be sautéed before boiling the soup, it doesn't take long to cook the soup.

It usually takes about 15-20 minutes to get delicious fish and sweet and rich fish soup. But if you don't like meat very much, and prefer fish soup, it may take a little longer to cook it, so that the fish can dissolve well in the soup, depending on your taste.

It needs to be fried first, the purpose of which is to make the fish more flavorful and also to make the surface of the fish more crispy.

Yes, it is necessary to fry it in advance before it is excessive, the purpose of this is to keep the skin intact and very flavorful, and the fish will be very delicious and delicious.

I think it's necessary to make the fish taste even more beautiful. It also removes the fishy smell of fish.

You will find a very strange phenomenon, many people will be accustomed to putting the fish in the pot to fry it before making fish, because the fish will not be particularly interesting, if we are cooking soup to drink, then we can habitually put the meat in the pot to fry, so it will be more fragrant.

First of all, we need to clean the fish, and after cleaning, we can choose to put in some green onions, ginger and garlic, as well as cooking wine.

Pickle, about half an hour or so. Next, our family starts to boil oil, wait until the oil is hot, put the fish in the pot and fry, until both sides are golden, so that the fish soup will be more white, and the fish soup will be more delicious, and wait until the fish is fried to golden on both sides, we will add our appropriate water, we must remember, it must be boiling water, when the water is boiled, we will find that the fish soup becomes very white, and it looks very appetizing, and then you can add some tofu appropriately, You can also add some appropriate seafood mushrooms.

The resulting fish soup will also be very delicious. When it is about to come out of the pot, we can add seasonings, because the fish soup is relatively delicious, so you can directly add a little chili oil.

And a little salt will do.

Because the fish itself is relatively fishy, it is also recommended that you marinate it with cooking wine, green onions, ginger and garlic, so that the fish soup will be more delicious. And when we fry the fish, we must fry it until both sides are golden brown, and add appropriate boiled water, so that the fish soup will be more white.

It is recommended that when making fish soup, it is best to choose fish with fewer spines, so it is not easy to get stuck when drinking soup.

It should be better to fry it, and put a little oil in the case of frying the fish, which can remove the fishiness and make the soup milky white, and the taste is more delicious. It is best to use boiling water to make the soup to prevent the fried fish from reflecting hot and cold in cold water, which is very easy to break! Generally, the fish used in fish head soup at home is grass carp, because the protein content in it is particularly high quality and complete, and it is also very beneficial to the body's digestion.

Moreover, it has a strong nourishing effect, especially suitable for adults and children, compared to women, it can not only exercise and fitness, but also reduce obesity. Now back to the topic, in fact, the average family is all fried fish and then stewed, because in this way the fish head soup boiled out can be whiter, stronger appearance, and frying in the middle of the soup can also remove part of the fishy smell in the fish, and it does not taste fishy and becomes fragrant, and the boiled soup will be stronger.

In fact, in addition to frying it to remove the fishy smell, you can also marinate it with ginger slices of rice wine before making fish, which can remove the fishy smell, and you can also add a little pure grain wine, not only the fish is delicious, the fishy effect is very good, and the fish head soup also has the aroma of pure grain wine. The proper way to stew fish soup, if you want to fry the fish without breaking the skin, you can first touch it with ginger slices in the pot, then put in a small amount of vegetable oil, pour in the marinated grass carp after heating over high heat, and then fry it after 1 minute.

Then you can put in a few pieces of ginger slices and fry them, then pour in appropriate cold water and boil over high heat, pour in old vinegar, white sugar, monosodium glutamate, and edible salt and boil for 5min, the fish head soup will gradually become brighter, and then turn to low heat and simmer for 10min to be able to start drinking, and make some green onions in it will become fragrant. First of all, the fish is undoubtedly better to fry, the first is to be stronger in the good place to go fishy, the second is to make the soup whiter, it is best to add boiling water to make soup, if the conditions are not allowed, add cold water

I think it needs to be fried first. When frying fish, pay attention to low heat, otherwise it will affect the taste of the fish.

Because the stewed fish is not fried, it is really not fragrant and not delicious, and the fried fish stew catches the soup is very fresh and sweet, milky white, when frying the fish, you must heat the pot, add cold oil to moisten the pot, after the pot is moistened, pour out the hot oil, and then sprinkle a layer of salt, so that after the isolation of salt and hot oil, it will not stick to the pan and break the skin when frying, and the color is golden and more appetizing.

You don't need to fry the fish when you stew it, but the taste and texture will be better when frying it, and you must pay attention to controlling the heat when frying the fish, and don't fry the paste.

You need to fry the fish first, purpose: 1. Frying the fish will make the boiled fish soup whiter; 2. It can remove the fishy smell of fish; 3. The fried fish is more fragrant, easier to taste, and the soup is more delicious; 4. Directly boiled fish is easy to cook rotten, and nutrients are easy to lose.

It is best to fry the fish before making the fish soup; Because this makes it easier to release the protein inside the fish, it can make the fish soup more fragrant.

You can fry the fish so that the fish soup is milky white and can be boiled better.

It takes at least 14 minutes to fry 7 fish.

In order to make full use of the efficiency of the pan and minimize the time, you can fry two fish at the same time, since it takes 4 minutes to fry 1 fish and 4 minutes to fry two at the same time, you can fry 2 fish twice for 7 fish, and fry the fish in the same way as three fish for the last time.

The time taken for the first four fish is 2*4=8 (minutes).

After 2 minutes, bring one of the two fish into the pot at the same time, turn the other over, and put the third cake at the same time; After frying for another 2 minutes, the fish put for the first time can be out of the pot, and the fish put on the last side is turned over, and the fish is turned over and put down when it is empty; After another 2 minutes, all three fish were baked.

The time taken for the last three fish is 3*2=6 (minutes).

Therefore, it takes at least 14 minutes to fry 7 bright sedan blind fish.

The main purpose of pan-frying fish is to remove the flavor of the fish and to preserve the integrity of the fish after cooking.

Ingredients: 2 crucian carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of flour, appropriate amount of ginger, appropriate amount of coriander.

1. Clean up the crucian carp;

2. Take a plate, fill it with a little dry flour, and dip the crucian carp in dry flour; Trace Town.

3. Pour oil into the pot, heat over medium heat, and fry the crucian carp in the pan;

4. Fry both sides of the fish;

5. Add an appropriate amount of water to the casserole, bring to a boil, put the fried crucian carp into the pot, add ginger slices, cover, and simmer over low heat for 30 minutes;

6. When the soup turns white, turn off the heat;

7. Sprinkle with chopped coriander;

8. Remove the crucian carp and dip it in sauce to eat;

9. Put the soup in a bowl.

There are several reasons why <> fry the fish before boiling the fish soup:

1. Frying the fish will make the boiled fish soup whiter;

2. It can remove the fishy smell of fish;

3. The fried fish is more fragrant, easier to taste, and the soup is more delicious;

4. Directly boiled fish is easy to cook rotten, and nutrients are easy to lose.

Steps to cook fish broth:

1. Prepare materials: 1 crucian carp, 1 piece of ginger, a little salt, a small amount of chopped green onion;

2. Use scissors to cut the belly of the crucian carp, clean the internal organs, and after cleaning, use the knife to cut a few small incisions on the crucian carp and smear it with salt;

3. Clean the pot, turn on the induction cooker, add cooking oil, put in the crucian carp and fry it first after the oil is hot;

4. Add an appropriate amount of water, then add ginger slices and cover the pot;

5. After boiling for half an hour, add seasonings such as chopped green onion and salt.