How to make braised hairtail fish to remove the fishy smell and the skin of the fish is not broken?

Hairtail is a very common marine fish in our daily life, the meat is delicate and delicious, and it is loved by many friends. However, when we were making the hairtail, our friends found that no, its fishy smell is very strong, in order not to affect the taste of the dish, we must remove its fishy smell before making.

So how can you get rid of the fishy smell well? Here are a few tips to share with your friends.

1. After the hairtail is bought, remove the head and tail, and then remove the internal organs, note: the black film in the belly of the hairtail is the most fishy, so it must be cleaned. There is a layer of white "fish scales" on the hairtail fish, but in fact, it is not scales, but "silver grease", which has a high nutritional value, you can keep it or wash it off.

2. Marinating can fully remove the fishy smell of hairtail. After washing, cut the fish into sections, add ginger, mix well with high white wine and marinate for about 20 minutes. Because the fishy smell is very strong, some cooking wine can not be better fishy, and it is better to use high-grade liquor.

Another way is to put the peppercorns in a pot, add an appropriate amount of water and boil for 5 minutes to get the pepper water, and pour it into the fish pieces to marinate after cooling. The deodorizing effect of Sichuan pepper is also very good. In addition, lemon juice also has the effect of removing smell and increasing freshness.

3. Hairtail can also be fried at high oil temperature to remove the fishy smell.

So when making braised hairtail, how can you keep the skin from breaking? Let's share how to make a braised hairtail, including how to make the skin of the fish without breaking!

Tutorial [Braised Hairtail].

Ingredients are needed. Ingredients: 1 hairtail.

Ingredients: 1 shallot, 1 small piece of ginger, appropriate amount of salt, 1 tablespoon of high liquor, slightly more cooking oil, half a spoon of pepper, half a spoon of sugar.

Seasoning: 1 tablespoon light soy sauce, 1 tablespoon balsamic vinegar, half a tablespoon dark soy sauce.

Start making. <>

Step 1: Peel and slice the ginger. Wash the chives and cut the green onions into white sections, and cut the green onions into chopped green onions. Clean the hairtail, drain and cut into sections, put it in a basin, add a little salt, some ginger slices and 1 tablespoon of white wine, mix well and marinate for 20 minutes.

Step 2: Pour a little more cooking oil into the pot, heat it to 7 over high heat, turn to low heat and use kitchen paper to absorb the surface moisture and put it in the pan for frying. After the shape is set, shake the handle of the pot so that the hairtail can be moved in the pot to turn over. In this way, the skin of the fish will not break.

It can also be made in a non-stick pan. If you are a novice, you can dip a thin layer of starch on both sides of the fish when frying the fish, and then put it in the pan, so that the skin of the fish is less likely to break.

Step 3: Fry until golden brown on both sides, then remove the fish. Leave the bottom oil in the pot, add ginger slices, stir-fry green onions until fragrant, put in fish pieces, pour in boiling water that has not covered the fish, and then add light soy sauce, dark soy sauce, salt, balsamic vinegar, sugar and pepper, and cook over medium-low heat to taste.

Step 4: Finally, when the soup is thickened, turn off the heat and serve. Sprinkle with chopped green onion and serve. (Don't drain the soup completely, save some).

Prepare the hairtail to marinate with cooking wine and ginger slices, heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then put in the hairtail, pour in half a bottle of beer and simmer for ten minutes, then add seasonings and stir-fry evenly.

The method of braised hairtail is quite simple. Prepare fresh hairtail, heat oil in a pot, pour in rock sugar and stir-fry sugar, then pour in hairtail and stir-fry, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, boil and simmer for 15 minutes, reduce the juice over high heat.

Preparation of braised hairtail.

1.Clean the hairtail, cut it into about 6 cm pieces, marinate it for 15 minutes with a little salt and cooking wine.

2.Take a small clean bowl, add green onion, ginger, garlic, a little salt, a little sugar, cooking wine, water starch and set aside.

3.In another small bowl, add an egg and stir well and set aside.

4.Put oil in a wok, wait until 8 is ripe, add two slices of ginger, wrap the pickled hairtail in eggs and fry in the oil pan until golden brown.

5.Pour the prepared (2) inner bowl juice into the fried fish pot, bring to a boil over high heat, and then turn to low heat, the fish is easy to cook, as long as you wait, the soup becomes sticky, and you can serve it on a plate.

The way the fish does not break.

Here's how I braised fish, I hope it helps you:

1.Before cooking the fish, fry the fish in the pan. Because it is a roasted fish piece, it should be coated with a thin layer of water starch and then fried. When frying, pay attention to the oil temperature should be high and not low.

2.When cooking fish, the fire should not be large, and the soup should not be too much, and it is advisable to just have no fish. After the soup boils, it is necessary to simmer over low heat until the soup is thick and fragrant.

3.During the simmering process, stir the fish sparingly. To prevent the pan, hold the pan up and shake it gently.

4.When cutting the fish pieces, you should cut the fish along the fish spine so that the fish pieces are not fragile.

Cleaning with salt water can reduce the peculiar smell, marinating in advance, pouring cooking wine during pickling, which can effectively remove the smell, and placing ginger and green onion segments during production, which can not only absorb the flavor, but also ensure the taste.

Be sure to pay attention to the processing of fish meat, you need to clean the surface of the fish, you need to clean the gills, the internal organs of the fish, you can add some cooking wine for marinating, you can add some condiments.

In the process of cooking, you should add some green onions, ginger, garlic, star anise, and peppercorn cooking wine to the pot under cold water. It can be a good way to get rid of the fishy smell.

In fact, no matter what kind of fish or meat products will have a certain fishy smell, so everyone also wants to remove the fishy smell when making braised fish, here are a few methods are actually relatively simple, such as when making braised fish, it is best to put the fish and ginger, onion and garlic in the pot together, and then in this way you can remove the fishy smell to a large extent, of course, if you want to remove it, you can first put the fish in a container and cook for a while, and then put in ginger and cooking wine and so on.

01 Generally speaking, when making braised fish, you actually need to pay attention to some details, if it is fishy, then the taste will be poor, first of all, when making braised fish, you must pay attention to the heat, so as to maintain the freshness of the fish, the color of the fish itself is relatively good, you can use crucian carp or carp, etc., after cleaning these fish, find the fishing line on the back of the fish, cut a small hole in the head of the fish and the tail of the fish, and then you can see that there is a fishing line inside, First of all, the line is pulled out, and a lot of the fishy smell can be removed.

02 Then find a pot, when making braised fish, first of all, you must put in a spoonful of oil, these oils can use vegetable oil or soybean oil, etc., put a layer of oil in the pot, first put the fish in the pot and fry it, don't fry it too long, take out the fish when the fish is ripe, and then continue to put soybean oil, and then put in the green onion, ginger and garlic in a container, and marinate it with the fish, the purpose of this is to remove the fishy smell on the fish, and the umami of the fish can also be maintained.

03 Next, marinate for about 10 minutes, put the fish and these green onions, ginger, and garlic into the pot to cook, then put in some rock sugar, if necessary, add sesame oil, chicken essence, and oyster sauce, etc., do not use high heat, be sure to use low heat, add some water and continue to simmer for about 12 minutes. When cooked, the taste of these fish will be very fresh, and the texture of the fish will be smooth and tender.

If we want to get rid of the fishy smell, we should first remove the internal organs of the fish, wash it in cold water, put a little rice cool, and put some cinnamon and pepper, and be sure to clean the fish teeth.

Second, be sure to pull out the fish wake line, and clean up the black membrane in the fish blood and fish belly.

3. Marinate in a basin with 10 grams of cooking wine, five shallots, eight slices of ginger, and a teaspoon of white pepper for 15 minutes.

For example, use tangerine peel, tempeh, bean paste, chopped chili, garlic, herbs, etc.; You can start with the cooking method, frying and frying can also remove the fishy; You can use mustard, but you can also get rid of the fish; Chop the green onions, ginger and garlic, add cooking wine and marinate for a while.

The fishy smell of this treatment is already very light. There are also some methods depending on the method of the fish, such as using beer instead of water when braising it, so that the fish is very fragrant and has no fishy smell.

This fishy gland must come out of the fishy smell of trimethylamine in the mucus. Rice wine can remove trimethylamine: when making fish, the key step must be to remove the root of the fishy fish, and the fish tooth will naturally have no diffusion of fishy smell.

To remove the fishy smell, we can choose green onions, ginger, garlic, chili, peppercorns, vinegar, cooking wine, and even wine, lemon, etc., all of which can be paired with fish to help remove the fishy smell.

Categories: Life >> Food Cooking.

Analysis: Hairtail fish needs to be mixed with a small amount of vinegar before cooking, let it sit for a few minutes to half an hour, and then make it, it will have no fishy smell, and the same is true for freshwater fish, which is what I do. It worked.

1. The fish should be fresh and not die.

2. The earthy fish of river fish and the fishy seafish of sea fish can be drowned in advance with cooking wine, vinegar, or green onion and ginger It is highly recommended that lemon juice (white wine) and onion are a good pairing.

3. Pay attention to the cleaning of the fish, because the gills and other things in the fish head are very dirty and fishy, and the internal organs such as fish intestines are also very dirty, so they should also be cleaned up.

4. It is also necessary to add some garlic when cooking.

This basically ensures that the fish is tender and smooth and delicious. good luck

The fish will have a somewhat fishy smell after it is cooked, but if it is too serious, remember to add cooking wine, vinegar, ginger, and green onions to remove the fishy smell when you make it next time. Hairtail fish needs to be mixed with a small amount of vinegar before cooking, let it sit for a few minutes to half an hour, and then make it, and then there will be no fishy smell, and the same is true for freshwater fish, which is what I do. Very tube.

Wishing you delicious every day.

In addition to being fresh, the main thing is that there is a problem with the processing, and the hairtail is mainly the white scales on the outside!! It's too fishy, go clean and try it.