What are the two seasonings that are best not to add when stewing fish? What is the reason?

When stewing fish, you must not put star anise and peppercorns, otherwise the fishy smell will be very strong, and you must remember it when stewing fish in the future. To fry the fish in a pan of oil, remember to add hot water to the pan when the fish is stewed. Adding an appropriate amount of pepper to the fish can have a freshness effect.

When stewing fish, never add Sichuan pepper and star anise; Because if you put these two seasonings, the fish will be very fishy and taste very bad.

Do not add star anise and Sichuan pepper when stewing fish, because if you add these two condiments, the taste of the fish will change and the flavor of the fish will be covered.

Summary. The first kind: not fried star anise many friends in the stew of fish or braised fish when they like to put a star anise, if the raw star anise itself will have a strange taste, and there is not much fragrance, so, if you put star anise when stewing fish, the fish will have a strange taste, it is not very delicious, if we particularly want to put it, we can put the star anise in oil to fry it, and the star anise will exude a fragrance after it is fried. In this way, the taste of the fish stewed when the fish is stewed, so everyone should remember to fry the star anise when it is cooked, and never put the star anise after putting the water, so that the fishy smell of the stew will be very large.

There are three kinds of seasonings that should be avoided in fish stew.

The first kind: not fried star anise many friends in the stew of fish or braised fish when they like to put a star anise, if the raw star anise itself will have a strange taste, and there is not much fragrance, so, if you put star anise when stewing fish, the fish will have a strange taste, it is not very delicious, if we particularly want to put it, we can put the star anise in oil to fry it, and the star anise will exude a fragrance after it is fried. In this way, the taste of the fish stewed when the fish is stewed, so everyone should remember to fry the star anise when it is cooked, and never put the star anise after putting the water, so that the fishy smell of the stew will be very large.

The second kind: MSG I believe that everyone knows that the fish stewed out, the fish itself has a very fresh taste, especially the fresh fish, after the stew will be very delicious, so we stew out the fish must not put MSG, the umami of the MSG itself will cover the umami of the fish, so that the fish can not eat the fresh umami, and the taste of MSG will also have a strange taste, so that the taste of the fish will be very poor, so we must not put MSG when stewing fish, MSG will mask the umami taste of the fish itself.

The third type: cooking wine, many friends will ask, isn't cooking wine used to remove the fish? In fact, it is appropriate for us to put cooking wine when frying fish or pickling fish, so that cooking wine will take away the fishy smell of fish after processing at high temperature, if you add water and then put cooking wine, cooking wine will not volatilize, fish soup will have a little bitter taste when you drink it, and the taste of fish meat will not be good, so you don't need to put cooking wine after adding water, and put cooking wine when you marinate fish and fry fish, so that its volatility is better, and it will take away the fishy smell.

The three best seasonings for fish stew are black pepper, aged vinegar, and ginger.

1. When stewing fish with black pepper, adding some black pepper will remove the fishy smell inside the fish and make the fish soup more delicious. When stewing fish, put two slices of ginger to achieve a better fishy effect, so that we are not afraid of the fishy smell of fish and fish soup.

2. Aged vinegar. When stewing fish, many people like to fry the fish first and then stew, so that the stewed fish is easy to harden, not easy to taste, at this time we add about two spoons of aged vinegar, can make the fish soft, stewed fish taste more tender and flavorful.

3. Ginger. Crucian carp is recommended for fish stew. This is a common freshwater fish that tastes very fatty and is a good choice for stewed tofu soup with crucian carp.

Tips for making fish stew:

If you want to make a delicious fish stew, when you kill the fish first, you need to remove the black membrane in the fish's belly, and then soak the fish in salt water, which can help the fish stew to get fishy, in the process of stewing fish, you need to put a little ginger in it, so that it can help us to remove the fishy smell of the stewed fish, but when putting ginger in the pot, we can't put it directly at the beginning, and we need to wait for the fish to be heated for a while before adding it.

When stewing fish, you can try to chop the pork into minced meat, and then put it in the belly of the fish, under the action of high temperature, the aroma of fish and pork can be fused with each other.

There are many kinds of seasonings, different cuisines and many local specialties, according to different places and special products are used different seasonings. However, there is no prescribed taste for fish stew, and it is not limited to which one cannot be used.

Do not add MSG and vinegar when stewing fish. The fish soup is fresh, and then you can't add MSG. It's sour, and you can't put it.

Sichuan pepper and star anise, these two ingredients are used to enhance the flavor, and their flavor is strong, while the stewed fish is mainly light to ensure the umami in the fish soup.

When stewing fish, it is not easy to use tangerine peel, fennel and other spices with medicinal value, and you can add some seasonings such as fish sauce.

Fish stew is a popular dish that is eaten by using fish and pork and seasonings together in water. Fish stew is rich in nutritional value. It can be divided into apple fish stew, beer fish stew, etc.

Ingredients: fish, pork, salad oil, salt, vinegar, green onion, ginger, pepper water, cooking wine.

1 Blanch the fish in boiling water, put it in cold water, gently scrape off the floating skin with a knife, and make an oblique incision on the fish.

2 Put oil in the pot, put the meat slices, green onions, and ginger pieces into the spoon and fry them, add soup (chicken soup is OK, don't add some water), add pepper water, cooking wine, refined salt, monosodium glutamate, and then put the fish in, boil on slow fire for about 15-20 minutes, take out the green onions, ginger pieces, put vinegar, and then take the turn.

After the oil is hot, put a few slices of pork belly and stir-fry, and then add spices such as green onion and ginger. The baby made with the meat has the flavor of the meat, and it is even more delicious than a simple fish stew.

Fish soup should be valued for its freshness. The fish in the stewed soup is the heaviest thing, and what Qi Hui wants is fresh. Comparing various types of fish, crucian carp stew tastes the best.

Crucian carp is tender, fresh and nutritious. At the same time, the stewed soup is milky and milky, with a mellow and mellow taste, which is incomparable to other fish.