What seasoning do you put in the stewed fish?

The sauces of stewed fish include oil, salt, spiced powder, onion, ginger, garlic, seafood soy sauce, soy sauce, coriander, sugar, liquor, pepper and so on.

Stewed fish: First, gut grass carp, scale it and chop it into cubes. Dice 2 tomatoes, cut 2 tomatoes into petals, slice ginger and cut shallots. Put the grass carp pieces into a bowl, add ginger slices, rice wine and salt, grab them evenly by hand, and let them stand for pickling 15 minutes. Put the corn starch on the plate, put the fish pieces in, and paste the corn starch thinly. If it is too thick, pat it dry by hand.

Heat oil in the pan, add fish pieces and fry over low heat. Fry until the surface is golden, then turn over and continue to fry until both sides are golden, and drain the oil for later use. Wash the pan, heat a little oil, add ginger slices and stir-fry chopped green onion until fragrant. First, add 2 chopped diced tomatoes and stir fry over low heat. Add tomato sauce, sugar, soy sauce, salt and water, bring to a boil over medium heat, and then turn to low heat until the diced tomatoes are dissolved.

Matters needing attention in stewing fish

1. Fish selection: When stewing fish, choose fresh fish. The fish skin is bright and bright red, the scales are tight and not easy to fall off, the fish eyes are bright and convex, the gills are bright red, and the fish is firm and elastic without peculiar smell. It is best to choose fish species suitable for stewing, such as grass carp, carp, bighead carp and crucian carp.

2, deodorization treatment: after cleaning the fish, you can rub the fish with salt or ginger, and then rinse it to remove the fishy smell of the fish.

3, cooking time: stewed fish cooking time is generally longer, depending on the size of the fish and cooking methods. Generally speaking, the cooking time should not be too long, otherwise it will affect the taste of fish.

4. Ingredients matching: When stewing fish, you can match different ingredients according to your personal taste, such as onion, ginger, garlic, pepper, cinnamon, star anise and fragrant leaves. , increase the flavor and taste of dishes.

5, fire control: when stewing fish, you should master the fire, and the firepower should not be too large when cooking, so as not to destroy the meat quality and taste of the fish. At the same time, keep proper moisture to prevent it from being dried or boiled.