Maybe it’s because of living by the sea. I have had a special liking for eating fish since I was a child. I can tolerate no meat on the table for three meals, but I can never tolerate no fish! I remember when I was a child, the happiest thing was to go fishing with my grandfather, and I like the feeling of wandering! When I grew up, I always liked to eat fish, and sometimes I thought about various ways to make fish at home. How to make fishy smell less and how to make fish tender? When I was working in a hotel, I learned several ways to cook fish with the chef, and I like it very much.
In fact, if you want the fish to be prepared, it has a small fishy smell and tender meat, it is actually very simple. First of all, the fish must be fresh, preferably fresh. If there is no fresh, use fresh ones. Secondly, if the fish weighs more than 2 pounds, it is best to marinate it with light salt water and pepper water. The fish meat is garlic-shaped, very tender and has a small fishy smell. Furthermore, when stewing fish, you don’t have to add vinegar, and the effect of removing fishy fish is not obvious. Today I will share with you a new method, even the soup is left on the table!
Ingredients: fresh small sea bass (or other fish), pork, green onion, ginger, star anise, oyster sauce, soybean paste, cooking wine, sugar, chicken powder, shallots, cooking oil.
Method, 1: First, treat the fish clean, especially the black film in the fish belly. Be sure to wash it. This part has a strong fishy smell. Rub with a steel wiping ball a few times, then rinse it clean.
2: Then put a zigzag on the fish; slice the pork, preferably pork belly, try to use a slightly fatter one; slice the green onion and ginger separately. Cut the shallots into pieces.
3: Add oil and heat the wok, add pork and stir-fry out the fat, then add star anise, scallion and ginger slices to stir-fry. Then add soybean paste, oyster sauce, light soy sauce, and cooking wine to stir-fry the sauce aroma, then add clean water and boil.
4: Then add chicken powder and sugar to season, stir well, add washed small sea bass, boil over high heat and cover the pot, turn to low heat and simmer for about 25 minutes. Finally, close the juice over high heat until it is sticky, sprinkle with chopped green onions and you can come out of the pot.
Tips:
1: We said before that the fish should be fresh, and then the treatment should be thorough. black film and fish gills should be washed clean. If the fish exceeds 2 pounds, it is best to marinate it in light salt water to make it more delicious and taste better.
2: Then, when stir-frying the pot, stir-fry the small ingredients thoroughly, stir-fry the pork belly with fat, stir-fry the onion and ginger to make it yellow, and stir-fry the star anise to make it black. Then there is bean paste and oyster sauce, and light soy sauce should be fried to bring out the sauce-flavored aroma.
3: The stewing time should not be less than 25 minutes. If the fish is big, don't be less than 40 minutes. Thousands of rolled tofu and ten thousand rolled fish are correct.
Finally, I will share with you a recipe. You can evenly mix the processed fish with flour, then fry until both sides are golden, and then stew it. This will make it more delicious and the soup will be more sticky. , that’s all for today’s content. If it is helpful to you, please like, forward, and follow. If you have different opinions, please leave a message in the comment area. Xiao Jian discusses with you. Thank you for your company on the road to growth, thank you for reading, thank you for your...
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