What kind of seasoning should I add when stewing fish? Why?

What kind of seasoning should I add when stewing fish? Why?

After cleaning the black membrane of the fish, be sure to marinate it in green onion and ginger water, or put the green onion, ginger and garlic in the belly of the fish. Try not to put cooking wine. The flavor of cooking wine is too strong, and it is easy to mask the freshness of the fish itself.

Fish marinated in green onions, ginger and garlic removes the fishy smell and the freshness of the fish is not masked. You can fry the fish before stewing, which can ensure that the fish is not easy to fall apart, and the soup is thicker and has a better taste. When stewing fish, be sure to add hawthorn or vinegar.

The fish stew is crispy, soft, and delicious. You can't enlarge the material. The star anise stew is old and woody, and it doesn't taste good.

Fish is a high-protein, low-fat ingredient that is easily absorbed by the body after eating. I believe that many people will choose to stew fish soup and so on when they nourish their children's bodies, because fish has a certain role in promoting children's physical development. There are also many kinds of fish practices, such as chopped pepper fish head, braised fish, sauerkraut fish, etc., different practices will bring people different experiences.

Milk white fish soup].

1. Today we use crucian carp, you can also use other varieties. Also, prepare some onions, ginger, and coriander to get rid of the fishy smell.

2. Knock the fish unconscious, cut off the fin and tail that are easy to fry, scrape off the scales, remove the internal organs, gills and teeth, and wash the fish inside and out.

3. Cut the green onion into water chestnut slices, the ginger into slices, and the coriander into sections for later use.

4. Next, let's fry the fish, heat the oil in the pan, slide the pan to the bottom, pour out the hot oil, and add some cold oil. This step is mainly to prevent crucian carp from sticking to the pan. When the oil temperature reaches 50%, add the green onion and ginger slices and stir-fry until fragrant, drain the water of the crucian carp and put it in a pot.

This step must keep the fish dry, otherwise the skin can easily stick to the pan and get damaged.

5. Turn on low heat and fry slowly. Shake the pan often to heat the fish evenly. Once one side is formed, flip it gently. After the crucian carp is fried, the stewed fish soup is more fragrant, thicker, and whiter. Fry for about 3 minutes. When the fish is golden brown on both sides, release it.

6. Put the fried crucian carp into a hot casserole and simmer over high heat. Only after the fire has passed, the protein in the fish can be fully cooked, and the fish soup will be richer and more delicious. When stewing fish, many people like to put some chili peppers and star anise, thinking that this will increase the flavor.

In fact, this is unnecessary and affects the freshness of the fish soup itself. Here's another tip. Whatever fish is stewed, don't add pepper and star anise.

Otherwise, the fish soup has a fishy smell and is difficult to drink.

7. When the fish soup is milky white after full fire, add a little salt and pepper to taste, and do not put MSG or chicken essence, so as not to mask the freshness of the fish soup itself. Sprinkle with coriander and sesame oil before serving.

You can't add flavors, because it's easy to make the taste of the fish more smelly, and eating too much flavor is not good for our health.

It is best not to put Sichuan peppercorns, most of the fish are boiled without Sichuan peppercorns, which will cause the taste to become strange.

Tips for fish stew, you can't put MSG in fish stew, you can't put cooking wine, you can't put star anise, how to stew fish better.

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, 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.

[Don't put garlic for the first time].

As the saying goes, "no garlic for fish, no leeks for beef, and no ginger for meat", which means that it is best not to put garlic in fish stew, leek not to stew beef, and ginger not to stew meat. The term "garlic-free fish" here refers to wild fish in the countryside. Wild fish are especially tasty.

If garlic is added, the flavor of the garlic will be strong, which will mask the umami of the fish itself, and make people feel the deliciousness of the fish. Therefore, try to put less garlic or no garlic in the fish stew.

Second, don't put chili peppers

In fact, Sichuan pepper cannot be used to stew fish. This is because Sichuan peppercorns are spicy and have a strong aroma. If Sichuan peppercorns are added to the fish stew, it will mix with the umami of the fish, and it will cause the protein of the fish to deteriorate and the nutrients in the fish to be lost.

Therefore, we do not advocate putting Sichuan pepper in fish stew.

The third point is that there is no fennel].

Star anise is a common condiment. It is generally used in cooking, marinating, sauce making and other processes. Especially when making meat dishes, star anise is usually added.

The purpose is to remove the fishy smell, increase the fragrance of the dish, and also regulate the taste and increase the appetite. However, star anise should not be added when stewing fish. This is because the taste of star anise not only does not cover up the fishy smell, but also makes the fish not only fishy but also has a strange smell, which is very unpalatable.

Excipients: 10 grams of green onion, 3 grams of ginger, 3 grams of garlic slices, 5 ml of cooking oil, 1 gram of dried chili, 5 grams of light soy sauce, 3 grams of cooking wine, 2 grams of salt, 2 grams of pepper, 5 grams of white vinegar, 1 coriander.

Ingredients: 2 fish, 300 ml of water.

1. Prepare 10g of green onions, 3g of ginger slices, 3g of garlic slices, and remove the internal organs of braided fish or other stewed fish.

2. Put 5ml of oil in the pot, pour in green onions, ginger, garlic, and 1g of dried chili peppers on high heat until fragrant.

3. Add 5g of light soy sauce and 300ml of water.

4. Add fish, 3g cooking wine, 2g salt, 2g pepper, 5g white vinegar and 1 coriander and cook for 15 minutes.

5. Remove from the pot and put on the plate, and the family stewed fish can be made.