No matter what fish stew, remember these 3 cooking skills, fish is not fishy not Chai, many people still do not know. Dear good friends hello, I am chef Jiang Yi Zhou, today again, to share the moment of food, you are ready.
I wonder if the fish will be fishy and when you stew the fish? Fish skin fish meat is also easy to rot? In fact, the problem of these phenomena is very simple, today, I will teach you, no matter what fish stew, you must learn the three cooking skills, we just learn, the fish is not fishy not Chai, fish skin is not rotten, it looks both appetizing, eat up the taste is also better, without further ado, the next direct to everyone on the dry goods.
Cooking Tips 1. Learn to handle fish.
We do not care what fish stew, the first cooking skills to learn, is to learn to handle the fish, this statement may seem nonsense, but in fact it is not. Many friends bought from the vendors to deal with the fish, direct simple cleaning on the pot cooking. The correct approach is to the fish abdominal black film, with a wire ball brush clean, fish bone blood in the abdomen, but also to use water to rinse clean, fishy line of fish, but also to remove the fishy line, so that the fishy smell of fish disappears thoroughly enough, this point we must remember.
Cooking tips 2, learn to marinate fish.
Whether we stew the whole fish, or stewed into a block of fish, must be marinated in advance, otherwise it is not easy to taste, eat the taste is also fishy. Today to share a universal method of marinating fish. Fish whether the whole fish, or fish pieces after reshaping, add a spoonful of salt, a spoonful of pepper, a spoonful of wine, a little onion ginger pepper, marinate for half an hour. After half an hour, then pick out the green onion and ginger pepper, or deep-fried or fried.
Cooking Tip 3: Heat treat the fish in advance.
Why do you stew the whole fish, or fish pieces, easy to fall apart easy to rot, and the fish skin easily broken? The key lies in the fact that you have not heat-treated the fish and cooked it directly to season it. The correct way is, whether it is steamed fish or fish pieces, must be marinated and coated with flour or cornstarch, and then fried in a pan. Then or pan-fried until both sides are golden, so that the fish can both better precipitate nutrients. The stew is not fishy, and most importantly, the stewed fish skin is not rotten, and the fish meat will not fall apart.
1, no matter what fish stew must be mastered, three cooking skills are, first, the fish must be processed clean abdomen within the black membrane, and fish bones and blood, there are fishy lines to remove the fishy line.
2, the second is to be sure to add salt, pepper, wine and other seasonings in advance to marinate on half an hour.
3, the third is to be sure to heat treatment in advance, or deep-fried or fried fish. We just need to master these three tricks, no matter what fish stew, are not fishy, not wood, taste especially good, stew out is not easy to rot.
Thank you for your patience in reading, if you like this article, then please share it with more likes and comments, so that more good friends can see it, I am Chef Jiang Yi Zhou, we will see you next time.