How to stew fish and what ingredients to put in it? I ve never stewed before!

I feel that there is a little trick to talk about stewed fish Point 1: The fish should be washed, this I believe everyone knows, the gills and internal organs should be dug clean, otherwise it will not be delicious, even if it is delicious, there is no mood, hehe Point 2: Fry the fish skin with oil, pay attention to the oil should not be too hot, otherwise the consequence is that the fish skin will fall off, and you can apply some salt or soy sauce or ginger juice to the fish before frying, I won't say much about this, mainly to prevent the fish skin from falling off, and turn it slowly when frying, otherwise any fish skin can not withstand the hard stir-frying The third point:

Cook it with vinegar when frying the fish, don't say much, the taste will be known by smelling it, one word "beauty" Point 3: When stewing fish with condiments, you should put more condiments, such as onions, ginger and garlic, as well as wine, don't underestimate them, one less is not delicious, and the last coriander is put before the pot. (I won't talk about those salt monosodium glutamate or anything) Finally, sometimes put some large sauce, which will play the role of the finishing touch Introducing a method of stewing fish Stewed fish:

One carp (all kinds of fish), 50 grams of rice, an appropriate amount of angelica, an appropriate amount of ginger, an appropriate amount of salt, and an appropriate amount of monosodium glutamate. Add water to the pot and cook the rice. 10 minutes after the water boils, remove the rice.

Pour the water in which the rice is boiled (rice broth) into a wok pan. After the soup boils, the fish is put into the pot. Add the seasoning.

Simmer for about half an hour. Note: Do not dry out the water.

This method of fish stew retains the fragrance and flavor of the fish and removes the fishy fish. Don't you try it!

It's a lot, ginger is a must, if you want to make it easier, you can buy a package of ingredients from the supermarket and go straight to the brew.

1. The stewed fish is delicious with black pepper, aged vinegar and good ginger.

2. Black pepper: Adding some black pepper when stewing fish will remove the fishy smell inside the fish and make the fish soup more delicious. Of course, there is a limit to the amount of black pepper we add when we stew fish, and a carp of about three catties only needs to add 5 to 6 grains of black pepper, and adding too much will destroy the umami of the fish meat and fish soup.

3. Aged vinegar: when stewing fish, there are many people who 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, which can soften the fish, and the stewed fish tastes more tender and delicious, a carp of about four catties can add 2 spoons of aged vinegar, adding too much aged vinegar will make the fish soup and fish sour, and affect the taste of eating. Add 2 tablespoons of aged vinegar and then stew it after steam volatilization, there is not much vinegar taste, and the taste is just right.

4. Good ginger: Put two slices of good ginger when stewing fish, which can achieve a better fishy effect, so that you are not afraid of the fishy smell of fish and fish soup.

I think it is better to put cumin barbecue sauce and chicken essence because it can bring out the texture of the fish and make it look very tender.

You should put in some chili spice so that it will be delicious, because the meat needs to be spicy so that it will taste delicious.

It would be better to put some stewed seasonings, just put some salt, oil, star anise, and some condiments.

Add green onions, ginger, garlic, star anise and peppercornsIngredients: 700 grams of Chinese fish.

Auxiliary drain ingredients: 3 tablespoons of peanut oil, a little salt, 10 peppercorns, 1 star anise, a little ginger, a little green onion, 1 tablespoon of cooking wine, 2 red peppers, 2 coriander, 1 teaspoon of Huilingwang soy sauce.

1. Use two small openings on the back of each fish.

2. Prepare 10 peppercorns, green onions, garlic, ginger, star anise, peppercorns and other seasonings.

3. Heat the oil in a wok and fry the star anise and peppercorns until fragrant.

4. Put in the Chinese fish and fry it gently, not for a long time, so as not to fry Wang Xi.

5. Add water, the amount of water is the same as that of the fish, add the green onion, garlic cloves, cooking wine, a small amount of soy sauce and salt.

6. You can put two chopped red peppers and simmer over medium heat.

<>8. In a large spoon, when there is a little soup left, add green onions and coriander to reduce the juice slightly.

9. Picture of the finished stewed fish.

Stewed fish head with ligusticum angelica].

Ingredients: silver carp head, red dates, Chuanxiong, angelica, salt, ginger, water.

Method: 1. Wash the traces of Chuanxiong, Angelica angelica, red dates and ginger.

2. Remove the pit of jujubes.

3. Peel and slice the ginger.

4. Rinse the big fish head with water to wash away the blood stains and chop the pieces.

5. Put Chuanxiong, Angelica angelica, red dates, ginger and large fish head into the stew pot, add an appropriate amount of water, cover and put it in the pot.

6. Simmer for about 4 hours.

7. Add fine salt to taste, and you can drink and use.