When making fish head soup, what are the best ways to get rid of the fish?

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!

Before cooking fish, you can marinate it with green onions, ginger, garlic, cooking wine for a while, or you can marinate it with milk, red wine, tea, salt water, and rice wine, which can effectively remove the fishy smell.

First of all, the fish head should be cleaned, and you can use light soy sauce, dark soy sauce, cooking wine, green onion, ginger and garlic to massage the fish head, which can remove the fishy well.

Fry the fish head in advance until golden brown on both sides, then heat the water and bring to a boil, add cooking wine, ginger slices, and shredded radish. Bring to a boil over high heat, turn to low heat and simmer until the soup turns white, then add salt, pepper, celery, and stir well.

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.

1. The fish head should be cut in half and then cleaned, which is the first step to remove the fishy smell; Soaking in salted green onion and ginger water for half an hour is the second step to remove the smell; Frying before simmering is the third step to remove the smell and also contributes to the thick whiteness of the soup.

2. Ingredients: fish head, tofu, wolfberry, edible oil, salt, green onion, ginger, white pepper, coriander.

3. First of all, clean the fish head, then put it in clean water, add half a spoon of salt, add a few slices of green onion and ginger, and soak for half an hour (this step can effectively remove blood and fishy smell). Then cut some tofu slices and coriander slices and set aside. After half an hour, remove the head of the fish that has been soaked in blood and drain the water.

4. Start making after all the preparations, pour oil into the hot pan, put the fish head in the pot when the oil temperature is sixty percent, adjust to medium heat and fry until golden on both sides, and gently shake the pot when frying, so that the bottom of the fish head is heated evenly.

5. Pour 1 liter of boiling water into the pot, add enough water at one time, and don't add it halfway, otherwise the soup will not be thick and white, and do not use cold water otherwise the soup will not be fresh. Add a few more slices of ginger to further remove the fishy smell. After boiling over high heat, skim off the oil slick and foam on the surface, then pour in the sliced tofu slices, bring to a boil again, cover with a lid, reduce to low heat and simmer for 10 minutes.

After a few minutes, open the lid, add 1 small handful of goji berries and continue to simmer for two minutes. Finally, add 1 tablespoon of salt and a little white pepper, mix well to taste, and then remove from the pan. After removing from the pan, sprinkle with coriander segments to garnish and enjoy.

1. The head of the fish must be cleaned, the gills are the most fishy parts, you don't want it, and there are many bad substances in the gills, such as heavy metals.

2. You can fry the fish head and then stew it, which can not only reduce the fishy smell, but also make the soup very thick and white.

3. When the fish head soup is almost cooked, you can add a slice of lemon and let it simmer for 1 minute to reduce the fishy smell.

4. Add warm water when stewing fish, adding cold water will aggravate the fishy smell.

Preparation of fish head soup.

Materials. Ingredients: 500 grams of fish head.

Excipients: 3 grams of green onion, appropriate amount of coriander, 2 slices of ginger, 10 grams of oil, 8 grams of salt.

1. Remove the gills of the fish head, heat a little oil in the pan, and fry the fish head.

2. Put the green onion and ginger in the pot.

3. Add warm water to the pot.

4. Bring to a boil on high heat and turn to low heat, boil for 20 minutes, add salt and stir well, and sprinkle chopped coriander when drinking.

When stewing the fish head, put a few pieces of radish and pork fat to remove the smell and increase the flavor.

Three times to remove the fish.

Tea juice to remove fishy with jasmine tea juice and Wuchang fish, tilapia, grass carp, black fish and other steaming, can make the fishy to go away, and delicious and mellow, with Tieguanyin tea juice and pork ribs boiled together, can make the pork ribs fragrant.

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 brine, and the brine enters the blood through the two gills, and the earthy smell can 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 roasting 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.

Milk-soaked fish to remove fish.

Soak the raw fish in appropriate amount of milk for a while and then cook it to remove the fishy smell and make it taste better.

Freshwater fish skillfully remove the fishy smell.

Freshwater fish such as carp, grass carp, silver carp, etc. are rich in protein, and eating them often is good for health. But because they grow in rivers or ponds, they sometimes have an earthy smell. Remove this earthy smell, and the fish will be more delicious.

Here are a few ways to get rid of fishy odors.

1.After washing the freshwater fish, put it in cold water, pour a small amount of vinegar and pepper into the water, and soak it for a few minutes.

2.Soak the live fish in salted water with 250 grams of refined salt and 2500 ml of water, and after one hour, the earthy smell will disappear. If the fish is dead, soak it for two hours to get rid of the fishy smell.

3.There are two white tendons on both sides of the carp's back, which is something that creates a special fishy smell, and when slaughtering, pay attention to remove these two white tendons, so that the cooked fish will not have a fishy smell.

When slaughtering freshwater fish, try to rinse the blood as much as possible, and when cooking, add spices such as green onions, ginger, garlic, etc., and the earthy smell can basically be removed.

Two special effects to remove the fishy smell:

1) Smear with white vinegar: When frying fish, first coat the fish body with a little white vinegar, and then fry it to remove the fishy smell.

2) Boil water with lemon zest: When you cook fish, the whole kitchen tends to smell like fish. After boiling the fish, you can put lemon peel into the boiled pot and add water to boil for five minutes, and the fishy smell will dissipate.

There are some ways to get fishy, if you love fish and are afraid of fishy, you can put the fish in warm tea water to brew. Generally, a 500 1000 grams of fish is mixed into weak tea with a cup of strong tea, and the fish is soaked in weak tea for 5 10 minutes, and the fishy smell will disappear. In addition, after turning off the heat, add a small spoon of rice vinegar to remove the fishy smell of the fish soup and maintain its umami.

This method can also be used for other fishy soups. Don't put baijiu, put baijiu, although it can remove the fishy smell of fish, but at the same time it also covers the most important umami of fish.

First put the green onion and ginger slices in the oil pot (a little) to burst out the fragrance, then add water and wait for the water to boil, then put the fish head in, stew with salt and pepper, wait for the fish soup to become milky white, and add monosodium glutamate, sesame oil, and coriander (of course, according to your own taste).

After the fish head is cleaned, smear the appropriate amount of salt inside and outside and put it for ten minutes, put some oil in the pot, put the fish head and ginger slices into the pot and fry slowly over medium heat, when the fish head is fried on both sides and is a little browned, then pour water and boil, change to low heat, cover and boil for half an hour, add an appropriate amount of salt to the pot, so that the fish head soup is delicious and delicious, and there is no fishy smell. In addition, it is best to use the fish head soup of silver carp (fathead fish is also called bighead fish), the meat of silver carp is rich in fat and is richer than other fish head soups.