Fish is very nutritious, it belongs to white meat, rich in protein and vitamins, can provide the human body with necessary and sufficient nutrition. Fish has a unique taste, tender and delicious, more tender than pork, beef, and mutton, and is loved by men, women and children.
There are many ways to make fish, such as fish soup, fish stew, fried fish, fried fish, etc., each of which is delicious. Among them, fish stew is more popular in winter.
Today I spent 60 yuan to buy a grass carp from the vegetable market. The fish seller was kind and took the initiative to help me do the preliminary treatment, removing the gills, scales, and internal organs of the fish.
After we go home, we must first clean the fish, scrape the surface with a knife, remove the mucus on the fish**, and the black membrane in the stomach must also be cleaned. His fishy smell is very strong, especially the black membrane in the stomach of freshwater fish, which will bring a strong earthy smell.
In addition to the black membrane in the stomach, the blood from the fish bones next to the fish bones should also be removed, and then to the fish head, there will be very dirty and fishy fish teeth in the fish head. Cut it off with a knife or scissors. After all the treatments are completed, the water is controlled to dry and placed on the cutting board. Make a slight incision one centimeter from the head and tail of the fish. You can see a small white dot one centimeter below the head. Hold it with one hand and gently pull it out, and gently pat the fish with the other hand.
This white line is called a fishing line, and the taste will be a little fishy. It tastes more delicious when removed. When it's ready, we'll put the fish aside. A lot of fried fish needs to be marinated in advance, but there is no need to marinate it when boiling the fish, because when marinating the fish, the salt will slowly penetrate into the fish, which will also make the fish hard and dull. The processed fish will be placed on a cutting board, and then we will cut off all the fins and come back later.
Use a knife to chop the big bones of the fish, that is, the back of the fish, about three centimeters, so that the big bones of the fish can be all divided, but they should be connected with the meat in the stomach, so that the first is convenient to enhance the taste, and the second is convenient for us to put in the pot to stew.
Set aside the processed fish and prepare a little more pork belly. When stewing freshwater fish, be sure to add some pork belly, preferably fattening. This can not only mask the earthy smell of freshwater fish, but also make the fish more fragrant. Cut the pork belly into slightly thicker pieces and set aside, prepare a large piece of tofu, and cut the tofu into slightly larger pieces. Usually we like to fry tofu while stewing fish. This is to prevent the tofu from breaking during the stewing process, but the ability of the fried tofu to absorb the soup and release the flavor of the tofu will be weakened, so we put the fresh tofu directly today and do not stir-fry.
Then it's time to prepare the seasoning. The seasoning is simple. Prepare 2 spoons each of green onion, ginger and garlic, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of rice vinegar, 1 spoonful of oyster sauce, and 5 dried chilies. Prepare another bay leaf. When everything is ready, let's bring the oil in the pan to a boil. A little more oil. When the oil is heated to six or seven percent, lift the fish, gently pat a little cornstarch on the surface of the fish, then connect it end to end, bend it into a circle, put it in the pan and turn it over to the other side and fry it again. The reason why the large bones of the fish can be cut off is to make it bend in a circle in the pan for better handling.
Fry the skin on both sides until golden brown. After stir-frying, first take out the fish, pour out the oil in the pot, brush the pot clean, then put a little base oil, fry the pork belly, fry the meat oil, add all the seasonings, and fry the soy sauce, light soy sauce, dark soy sauce, vinegar, and oyster sauce.
All the water added up is about a liter. Place the sliced tofu next to the fish and stew with the fish. As the saying goes, 10,000 boiled tofu, 10,000 boiled fish, fish and tofu mixed together, not only nutritionally balanced, but also more fragrant. The longer these two ingredients are simmered, the better. Turn to medium heat and simmer for about half an hour, add 2 grams of salt and 2 grams of sugar, and then thicken into soup over high heat.
This method of fish stew is a very classic fish stew method in northern China. The unique feature is the combination of the pork belly inside. There are three kinds of stewed fish, green onion, ginger, garlic, rice vinegar, pork belly, be sure to put it. The three types of fish stew are Sichuan pepper, star anise, monosodium glutamate, and star anise. Although they have the effect of removing the smell and increasing the flavor, they will mask the umami of the fish and make the taste of MSG worse. Friends who like to eat fish stew can try this method. Whether it's grass carp, crucian carp, silver carp or salted fish at home, Qingjiang fish can be.
The fish stew is tender and not fishy at all. Tofu is especially delicious when it is full of soup. This soup does not smell good when poured over the rice. This is how to eat fish in winter. The family sits together, warming the pot, warming the stomach and heart. Friends who love fish must try this method. If you like my articles, don't forget to like the bookmark. Thank you for reading. See you next time.