The smell of winter is getting stronger, the cold wind is bitter, and the pedestrians on the street are curling their necks and hurrying away. At this time, it is best to eat a bowl of hot stew, which can not only dispel the cold, but also satisfy the cravings. And among the many stews, fish stew is undoubtedly a nutritious and delicious choice. Fish is rich in protein, calcium and other nutrients, which is of great help to enhance physical fitness and improve immunity. However, if you want to stew a pot of fish that is not fishy and delicious, the key tips must not be forgotten.
First of all, the handling of the fish is crucial before starting the fish stew. We're going to do it in three steps:The first step is to scrape off the mucus from the fish. Mucus is a substance secreted by the surface of the fish's body, which has a certain fishy smell. Use a knife to gently scrape off the mucus along the top to bottom of the fish. The second step is to wipe off the blood from the bones. Break open the belly of the fish and wipe the blood that sticks to the bones, which is one of the main causes of fishiness. The third step is to remove the fish teeth. In the throat part of the fish, the teeth of the fish can be found, which must be removed because the bacteria and fishy smell in the teeth can affect the taste of the stew.
After completing these three steps, the fish is cleaned and the surface is resurfaced to allow for better flavoring.
Next is the step of frying the fish. Put an appropriate amount of oil in the panAdding a pinch of salt will prevent the fish from sticking to the pan when frying。Place the fish in a pan and fry on both sides until golden brown. The time of frying the fish should be mastered, and the time for frying the fish on one side should be about 3 minutes, not too long, so as not to get old. After the oil for frying the fish is discarded, add some fresh oil to the pan and stir-fry the pork belly until browned. Then add soybean paste, green onion, ginger and garlic and stir-fry until fragrant, then add a can of beer and add the fried fish.
At this time, the second trick to stew fish without being fishy: add beer. The alcohol in beer is able to react with the fishy substances in the fish, volatilizing it. At the same time, the maltose in beer can improve the meat quality of the fish and make it more tender. During the simmering process, the ratio of light soy sauce, dark soy sauce and sugar should be moderate, adjusted according to personal taste.
Finally, the time to simmer and the control of the heat. Once the heat is boiling, simmer over medium-low heat for 5 minutes. Then add your favorite side dishes, such as tofu, cabbage, etc., and continue to simmer for 5 minutes. Pour the hot pepper oil directly over the fish before cooking. The resulting fish is tender and rich.
Finally, don't forget the third tip for fish stew: don't cover the fish during the fish stew. Putting the lid on will allow steam to circulate through the pan, causing the fish to become old and fishy. Leaving the lid uncovered allows steam to escape and keep the fish tender.
After mastering the techniques of these fish stews, you will find that the stewed fish is not only not fishy, but also tastes more delicious. Whether it's a home-cooked table or a banquet, a delicious fish stew is something that will leave you wanting more. Stew a pot of hot fish for yourself and your family in this cold winter!May everyone enjoy the delicious taste and nutritional value of fish stew and have a warm and healthy winter!
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