Stewed fish formula

1 .18 The back of the scale has been changed, making it easier to taste.

2. Stir-fry small ingredients and add soy sauce.

Cooking vinegar

fish

★ Only add soy sauce, no sauce ★

Share my skills in cooking fish:

1. Stewed big fish and stewed small fish have different proportions of vinegar.

In our shop, all fish can be stewed. There are two kinds of stewed fish: stewed big fish and stewed small fish. The process is the same, but the dosage and time are different. The difference in dosage is mainly vinegar. If it is stewed small fish, use 125g vinegar for 500g small fish. If it is a big fish, such as 8.5kg grass carp, use 2.5kg vinegar. The vinegar here is pine sorghum vinegar.

Let's talk about time. As the saying goes, a thousand tofu rolls a thousand fish, and the fish takes a long time to stew. Generally speaking, the time for stewing small fish is 20 minutes, and it takes about 1 hour for big fish weighing more than 5 kg. However, the fish species in different periods are different. About 3 kg of snakehead should be stewed for 2 hours, because snakehead is plate meat, with tight meat quality and long taste time. Grass carp over 5 kg should be stewed 1.5 hours, and below 5 kg should be stewed 1 hour.

2. Deep well water and cold water in the pot

Because of the geographical advantage, we choose the local deep well water stew fish. The well water is clear and sweet, and the fish stew is very effective. Just put cold water in the pot. The unique advantages make us a little different in the initial processing of fish. After the fish is changed, it doesn't need to be cleaned too clean, and the taste will be fresher with a little blood. The process of stewing fish is not much different from other people's homes. The same is the wok, vinegar, soy sauce, water, cool the fish, cook on high fire, stew on low fire, and collect the juice until the soup is foamed and sticky.

Braised fish in pot

★ stewed fish 6 questions ★

1. What fish do you choose? Baiyangdian stewed fish, of course, the most important thing is to choose Baiyangdian fish. The most common are snakehead, carp, yellow croaker, eighteen scales, silver carp and so on.

2. What is stew? In fact, there are not many seasonings for stew, and the most important ones are sauce and vinegar. Some sauces use soybean bean paste, which is common now, while others use Huang Gan sauce and soy sauce. When I first learned to cook, I used dry sauce, which is a bit like soy sauce now, and the coloring effect is very good. Vinegar is sorghum vinegar. We used to use sorghum vinegar brewed by ourselves in the village. Now there is vinegar for stewed fish on the market, and we can also use Huai Mao balsamic vinegar. These kinds of vinegar are not very sour, and mainly play a role in removing fishy smell. At the end of the stew, you should smell vinegar, not sour and fishy.

3. Cold water or hot water? I have eaten both fish stewed in cold water and fish stewed in hot water, and there is not much difference in taste. Even when we used to stew fish, vinegar and soy sauce, we didn't add water. The current soy sauce is heavy in color and heavy in acetic acid, so adding water can dilute it.

4. How to stew the dead fish? If the fish is really dead, it is better to braise in soy sauce. If you insist on stewing, you can only wrap the fish in flour or eggs, fry it and stew it in the same way. The amount of vinegar is two-thirds of that of live fish of the same weight. After the fish is fried, the smell will be less. If we insist on the proportion of live fish, the taste of fish will turn sour.

5. How long does it take to stew? Generally, fish stewed for 20-25 minutes are tender. If the heating time is longer, the fish will start to harden. At this time, continue to stew (some stew 1 hour or more), the fish will become soft and rotten, no longer hard, but not tender.

6. More soup or less soup? The best stewed fish is fish stewed with firewood and reed leaves. The fire hardened, and finally there was no fire. Can the residual temperature of firewood slow down the soup in the pot? Become a fish, which is beyond the reach of gas. The traditional practice is to dry the soup, but now the restaurant practice is more soup, which is convenient for dipping cakes.