How to make river fish so that it is not fishy? How to stew fish without being fishy

The first step is to clean the river fish. Take out the gills and internal organs of the river fish. Be sure to clean the river fish, these offal are the main cause of their fishy smell.

The second step is to pour some white vinegar on the cutting board and let the river fish get some white vinegar on it. Then draw some knives on the river fish.

The third step, if you choose to braised it, you can put ginger and garlic first, stir-fry the ginger and garlic until fragrant, and then add the river fish. Stir-fry until cooked.

If you choose to steam, remember to put large slices of ginger on the river fish. And use rice wine as the soup base to steam.

If you don't have vinegar at home, you can also use liquor instead. Or use rice water.

Soak the river fish in warm tea water for a few minutes.

At the same time, remember not to steam the river fish in cold water, as this will reduce the umami taste of the river fish itself. It can be replaced with rice wine.

Hello. There are three tricks to not eating fishy river fish: 1

Remove mucus from the surface of the fish's body. 2.Remove the black membrane from the belly of the fish3

Larger fish remove the fishy line. For example, grass carp, carp and other large fish. Ways to remove fishy lines:

Make a cut near the head of the fish, you can see the exposed fishy line, pinch the fishy line, pat the fishy body, the fishy line can be removed smoothly.

As long as you do the above three, the river fish you make will not be fishy.

In addition, when cooking fish, in addition to green onions, ginger and garlic, you can add a few peppercorns, white pepper, and edible vinegar, which can achieve the purpose of removing the fish.

Hello. 1. Carp is a kind of fishy smell in fish, we should pay attention when killing fish, fish have two fishy lines must be removed.

2. The processed fish pieces are marinated with salt, cooking wine, ginger and green onion leaves for about 10 minutes, which can remove part of the fishy smell and make the fish taste well.

3. When frying fish, we must use mixed oil, which can increase the fragrance and naturally cover up part of the fishy smell.

4. Add a fried egg, its function is mainly to improve freshness, so that we don't need to put MSG.

5. When frying fish, you must pay attention to the heat, it must be just right, which is also a good way to increase the fragrance and remove the fish.

6. The next step is to stew, and we can also add white radish slices to it. It can also be used to remove the smell.

Now is the time to change the season, at this time you need to eat some meat to replenish the body, many people will eat fish, the nutritional value of fish is particularly high, high protein and low fat and nourish the brain, suitable for all ages.

However, many people don't know how to get rid of the fishy smell when stewing fish, it is the "sworn enemy" of fishy, pour 1 cup when stewing fish, the fish meat is more tender and not fishy at all! That is liquor, first clean the fish, and then cut the knife edge on the back of the fish, which is convenient for marinating and flavoring, and then after stewing for two or three minutes, add a small glass of liquor to the pot, which can improve the freshness and quickly remove the fishy smell.

Ingredients: 1300g sea bass, 300g emperor cabbage, 3 tablespoons bean paste, 1 tablespoon chili powder, 1 tablespoon red lees, 30 dried peppercorns, 30g ginger, 30g garlic, 30g coriander.

Cooking steps: 1. Three live sea bass, nearly three catties.

2. Slice sea bass.

3. It is divided into three parts: fish head, fish bone and fish body. Do not cut it into complete pieces (it is good to put one large piece at a time).

4. Prepare materials: ginger and garlic. Ingredients for making the base of the spicy pot: bean paste, chili noodles, peppercorns.

5. Add ginger and cooking wine to the fish and marinate.

6. Wash the emperor's vegetables (also known as chrysanthemum) and cut them into sections for later use.

7. Make the bottom of the pot: heat the oil in a hot pan, turn to low heat when the oil temperature reaches it, and add bean paste, chili noodles, ginger, garlic and peppercorns in turn. Reduce the heat to medium and simmer for two minutes.

8. Add the fish head and fry for 2 minutes.

9. Add water, bring to a boil over high heat, turn to low heat and boil for five minutes (boiling the fish head is very important, which is very helpful for the flavor of the soup base).

10. Add a tablespoon of mash for a unique flavor.

11. Add the rest of the fish.

12. When the boiling water is boiling, put in the emperor's dish and blanch it for a few minutes, then you can remove it and put it on the bottom of the plate.

13. The fish can be cooked quickly, and the water can be boiled for about five minutes before it can be cooked. Pour all the fish on top of the emperor's dish and sprinkle with coriander segments.

14. Sprinkle some more chili flakes. Heat 2 tablespoons of hot oil again and pour over it. That's it.

Tips for choosing fish.

1. Fish shape: Fish with heavy pollution have abnormal shapes, some have large heads and small tails, curved spine and even deformities, and some have yellow epidermis and blue tails.

2. Look at the fish's eyes: full and convex, the cornea is transparent and clear, and it is a fresh fish; If the eyeball does not bulge, the cornea is wrinkled, or there is bruising in the eye, it is not fresh.

3. Sniff the gills: The gills of fresh fish are bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish.

Add green onion and ginger to stew together to remove the fishy smell.

Ingredients: 2 crucian carp 750g, 1 potato.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, a few corianders, a few drops of sesame oil, appropriate amount of water.

1. Dig out the internal organs and gills of crucian carp, wash them, and cut the back of both sides with a knife three times to facilitate the flavor.

2. Put oil in the pot, add green onion and ginger shreds after the oil is hot, and stir until fragrant.

3. Put the fish in a pot and stir-fry.

4. Stir until golden brown on both sides.

5. Add an appropriate amount of water, and then add the potato wedges.

6. Bring to a boil over high heat, turn to low heat, boil for about 15 minutes, add an appropriate amount of salt until the soup is white and potato noodles, add a few garlic with the back of a knife, and boil for about two minutes.

7. Remove from the pot, drop two drops of sesame oil, and enjoy the parstrophi on the surface.

There are many ways: 1. Soak it in milk and then cook it to get rid of the smell; 2. When boiling fish, adding some wine or vinegar can also remove the fish; 3. The simplest is to cut some ginger and put the green onion in the belly of the fish (the outside should also be put aside) It is very effective; 4. If it is steamed fish, remember to pour out the water in the dish for the first 5 minutes (to remove the fish); 5. You can also put "perilla", perilla is a kind of plant, the appearance is purple, it has a strong removal effect on the fishy smell, and it also has a special fragrance; 6. On the back of the fish, remove the fishy line, soak it in vinegar and ginger juice for 10 minutes, and then remove the fishy smell; 7. You can add ginger and cooking wine when you make it. If it's grilled fish, it's best to add some lemon juice after it's baked, which is very good; 8. After the fish is cleaned, smear it with rice wine, which will volatilize and take away the fish.

Fry until golden brown on both sides, and it is not fishy to eat cold