When stewing fish, it is wrong to use wine and vinegar to deodorize it! The chef taught me 1' s unique skill. The fish is delicious and not fishy.

When stewing fish, it is wrong to use wine and vinegar to deodorize it! The chef taught me 1' s unique skill. The fish is delicious and not fishy. Fish is delicious and everyone can cook it. There are usually hairtail, catfish, yellow croaker, king fish, carp, crucian carp and so on. Most of them are marine fish and river fish, but river fish are rarely eaten. In daily practice, stewed fish is the majority, the soup is fresh and tender, and the wine is especially fragrant after meals. But there is a problem with stewed fish at home, that is, how to get rid of fishy smell. After the fish is stewed, if it smells fishy, it is a failure.

My daughter-in-law is very sensitive to the fishy smell of fish. I don't eat stewed fish with fishy smell, so I use various methods to remove the fishy smell, including fish treatment and seasonings to remove the fishy smell-cooking wine, white wine, rice vinegar and so on. Stewed fish can only be said to have an average effect, not as delicious as a restaurant. Once I went to my uncle's house for dinner, the fish he stewed was delicious and mellow, and I became addicted once. Uncle, he is the chef of the hotel. Stewing fish is his forte. He told me a trick, as long as you add 1 seasoning, you can get rid of the fishy smell, and the stewed fish is especially delicious.

I believe many friends will do this, which is commonly used by seaside people. Just put a spoonful of soy sauce or sweet noodle sauce when stewing fish. Soy sauce (sweet noodle sauce) has a strong sauce flavor. After fully frying in the pot, the effect of removing fishy smell and increasing fragrance is particularly obvious.

Let's share the practice of braised sea fish in sauce. This sauce stew method is suitable for many kinds of fish, especially for river fish such as carp and crucian carp.

Ingredients: catfish, onion, ginger, garlic, dried pepper.

Seasoning soy sauce (sweet noodle sauce), cooking wine, refined salt, sugar.

Step 1: Catfish removes gills and internal organs, cleans the black membrane on the abdomen, and cleans the mucus outside. Catfish meat is tender and scaly, so it is long and cut into two pieces without changing the flower knife. Cut the onion, slice the ginger, and cut the garlic into rice grains for later use.

Step 2: Heat the oil in the pot to 30% heat, add a spoonful of soy sauce and stir-fry until fragrant, and add onion, ginger slices, garlic and dried pepper to stir-fry until fragrant.

Step 3: Stir-fry catfish segments in a pot, add a little cooking wine and sugar, and stir-fry for 5 minutes to make the fish tasty.

Step 4: Add the right amount of boiling water, equal to the fish. This step can also add beer to make it more fragrant. Bring the fire to a boil, add appropriate amount of salt, turn to medium heat, cover with stew 10 minutes, and then take out the pot. It's time to sprinkle coriander, which tastes better.

1. In addition to catfish, other fish, such as croaker, king fish, carp, etc. You should first change the fish into a flower knife, marinate it in onion Jiang Shui for a while, and then fry it golden on both sides.

2. Add a spoonful of soy sauce or sweet noodle sauce to remove the fishy smell of the fish, and the stewed fish will be sweeter.

3. When stewing fish, keep it on medium heat, not on low heat, it will break the fish for a long time. Depending on the size of the fish, the time for stewing the fish is usually 8-20 minutes.

The above is the wonderful trick that Ziggy shared to remove the fishy smell and enhance the fragrance when stewing fish, adding a spoonful of soy sauce or sweet noodle sauce. Is it difficult for everyone to smell fishy when stewing fish? How did you become suspicious? Welcome to share your unique skills in the discussion forum.