How to cook braised fish?

Protein is indispensable for three meals a day. The source of protein is nothing more than chicken, duck and fish. Fish is a kind of high-quality protein, which is easily absorbed by human body and loved by many people. Friends who like to eat fish but can't pick thorns, it is recommended to choose marine fish with fewer fishbones, which is convenient and delicious. Old people have poor digestive system, young people have great work pressure, and children are growing up. Fish can be said to be the best choice for easy digestion, supplementing physical strength, nourishing brain and improving intelligence. How to cook braised fish, mastering the skills of each step, will definitely contribute to success.

I chose flat fish, also called pomfret, whose skin is silver, rich in unsaturated fatty acids, selenium and magnesium, which has a certain protective effect on cardiovascular system and high nutritional value, and is suitable for all ages.

Braised flounder:

First prepare the ingredients, a flat fish, cooking oil, cooking wine, onion, ginger, garlic, soy sauce, vinegar and salt.

Specific production steps:

1, wash the flat fish, remove the internal organs and gills, and control the water to dry; The first trick to stick fish is to control the dry water.

2, cut a few knives on the fish to taste, put ginger on the hot pot to prevent sticking to the pot, put cooking oil, feel the heat on the pot with your hands when the oil temperature rises, and slide the fish down from the side of the pot to prevent oil from spilling; Applying ginger is the second trick.

Fry for a few minutes, then cook cooking wine, vinegar, onion, ginger, garlic, soy sauce and salt. Be sure to pay attention to the order of auxiliary materials. This is a fish made of tip 3.

4, add the right amount of boiling water, not too much, the little finger should not be too high, cover the pot with fire, do not turn it frequently, this is the fourth trick to make fish stick.

5, about 10 minutes to turn over, and then 8 minutes, the fish soup is reduced, and the delicious flat fish is ready. It is very good to eat with rice.

After mastering four tips, the braised fish is intact, tender and delicious. I hope I can help you.

Braised fish is nothing for a senior housewife, but for a novice housewife who just cooks and doesn't want to make mistakes, braised fish is not as simple as burning it with soy sauce. From my own experience in cooking braised fish, these tips are practical and not difficult to operate ~ you can also try them ~

First, summarize the tips as follows:

1 is the previous deodorization,

2. Keep the fish skin intact when frying.

3. Braised pork can be fried with sugar or soy sauce. Novices suggest using soy sauce, which is easier to operate.

Do the following:

The material is about 500 grams of chilled yellow flowers.

Rice wine, sugar, soy sauce, ginger, garlic and onion.

1, after the fish is washed, dry the water and make several cuts on the fish.

2, the fish is smeared with fine salt, and the fish belly is stuffed with ginger and garlic.

3. Put the fish in the dish and soak it in yellow wine with the cap of 1 for about 15 minutes.

4. Heat the pan and drain the oil.

5. Add fish when the oil temperature is above 60%.

6. After setting, fry the other side.

7. Heat oil in a wok, add ginger, garlic and onion and stir fry.

8, add water to heat.

9. Add soy sauce, start with a spoonful, and adjust the amount of soy sauce according to your own preferences.

10, put the fried fish in braise and cook over high heat.

1 1, add some sugar to refresh yourself.

12, the soup can be served when it is concentrated.

Haiyan kitchen notes

How to make it odorless,

1, fish belly stuffed with shredded ginger and garlic, the first layer is fishy.

2, yellow wine curing-the second layer of deodorization.

3. Stir-fry onion, ginger and garlic to make braised sauce base-the third layer is deodorized.

Unbreakable skin

1, dry the water off the fish.

2. Use a pan, and the bottom is evenly heated and does not stick to the pan.

3. When the oil temperature is above 60%, the fish will solidify quickly after heating, and the fish skin will set quickly. After the fish skin is shaped, turn it over and the fish skin is intact.

zero error

Do a good job of deodorization first, then do a good job of frying fish, and finally do a good job of braising = zero mistakes.

These practical tips must be practiced ~

How to make braised fish delicious? Hello, I'm Guan Lin, and my answer is: "Braised fish" is the best way to eat fish. Fish can not only keep fresh and tender enough, but also taste very delicious. Of course, there are many ways to stew fish, but if you want to make the fish tender and juicy, then the method of stewing fish will be relatively very particular.

"Braised fish"-this is a traditional food in China and a famous Fujian dish. It is mainly made of fresh fish, onion, ginger, garlic and seasoning. Because fish is tender and delicious, juicy and delicious, delicious and nutritious, it is deeply loved by the public. At present, it is also a home-cooked dish for the public. The following is the teaching time of Lin Daguan, everyone's favorite.

The delicious correct method of braised fish-authentic method-features: fresh and fragrant, juicy to eat, thorough analysis of the method, clear at a glance. Ingredients: 1 crucian carp (grass carp, carp and other fish can be used)

Ingredients: half an onion, 2 peppers, ginger 1 slice, 4 cloves of garlic, leek 1 teaspoon.

Seasoning: water, cooking wine, soy sauce, sugar, starch, salt.

Start cooking—

Step 1: Slaughter the fresh fish to remove the scales, cut the fish belly with a knife to take out the fish impurities, scrape off the black film in the fish belly, then remove the fish gills (these removed things are the source of fishy smell and must be removed), rinse the fish twice until the fish body is clean, dry the water on the fish body with kitchen paper, then cut a few knives on the fish body surface with a knife, and then evenly apply a little salt and cooking wine on the fish belly with clean hands.

The second step is "changing the knife and ingredients": while curing the fish, the ingredients can be treated first. The old skin of the onion is removed, washed and cut into small pieces, the pedicle of the pepper is removed and cut into small pieces, the ginger is peeled and sliced, the garlic is peeled and sliced, and the chives are cut into powder for later use.

Step 3 "Start frying fish": After the fish is marinated, start frying fish, heat it from the pan, blanch it in a cold oil pan, add a little oil (twice as much as usual, because side dishes are needed), and the oil temperature is 50% hot (about 150 degrees), and evenly sprinkle a spoonful of salt to lay the bottom (be sure to sprinkle a spoonful of salt before frying fish)

Step 4 "Add ingredients": fry the fish until both sides are golden, add ingredients, stir-fry the cut ginger and garlic in the pot, and then add the cut pepper and onion (go directly to the next step without frying).

Step 5: Cook the fish with seasoning: add a proper amount of clear water until the belly of the fish is uncovered (it must be added with clear water instead of hot water, and the water level can be more than half that of the fish, not too much), then spray a layer of soy sauce evenly on the surface of the fish to make it tender, then add 1 spoon of soy sauce and half a spoonful of sugar to the seasoned water to make it tender, stir it slightly with a spatula, close the lid, and boil the water again with high fire. Turn to low heat and simmer 15 minutes (the water must be boiled again before turning to low heat). When the time is up, carefully put the fish on the plate with a spatula, leave the side dishes and soup in the pot, and turn on the fire to collect the juice (the fish should be taken out first, then the juice will be collected, which will be explained later). When the soup is thick, add 1 spoon of water starch to thicken it.

Making picture: such a fresh, delicious and juicy braised fish is ready. Does it look appetizing?

If you want to make delicious and tender braised fish, please remember the following points first:

1. Why do fish only put salt and cooking wine on their bellies, but not on the outside? ("Pickling is the first choice to keep fish fresh and tender")

A: There is no need to wipe the belly of .......... fish, because there is no need to marinate it. The reasons are as follows.

Reason: Braised fish pays attention to the "freshness" of fish, so the fish itself needs to be fresh and tender enough. If everyone smears salt all over the body when pickling fish, the fish will easily dehydrate and get old (salt infiltration leads to dehydration, the principle of physical density balance). Secondly, the impurities, scales, gills and black film in the belly of the fish have been removed. Therefore, it is only necessary to put salt and cooking wine on the belly of the fish, so that the fish can still be tender enough, and the inside of the fish can also be deodorized in advance, which is the best choice for multiple purposes.

2. Why do you need to sprinkle a spoonful of salt before frying fish? Is it necessary? (The simplest and most effective way to avoid "frying fish in a pot")

A: I think it's necessary to sprinkle some salt into it. First, .......... can avoid sticking to the pan when frying fish, and at the same time give the fish flavor.

Reason: Because everyone is afraid of spilling oil, the fish noodles will try to dry the water with kitchen paper, and it is very easy for dried fish to stick to the bottom of the high-temperature pot directly. It can be said that it will stick to the pot as long as it stays still for 2 seconds after cooking, so it is particularly important to sprinkle a spoonful of salt into the pot first in order to avoid this problem. Why? Because sprinkling a spoonful of salt on the bottom of the pot can make the fish touch the salt first instead of directly touching the bottom of the pot, so that we can shake the pot as soon as the fish enters the pot, which can highly prevent the fish from sticking to the pot. Secondly, add the salt to the end first, just to season the surface of the fish, just to "supplement" the seasoning inside the pickled fish belly! So this step is the key finishing touch, and it is also one of the general skills of frying fish. You must learn and use it, huh? It's much more effective than rubbing ginger. I suggest a try. )

3. Why does it have to be a small fire to fry fish? (The reason why most people "fry fish and always cook the pot")

A: .......... grilled fish avoids local high temperature.

Reason: fish itself is a high protein component, so it means "cooked quickly"! So if the fire is cooking at the beginning, the fish will be half cooked in a few seconds, not to mention that the fried fish has turned over. Maybe you smell burnt before you react, so you must fry the fish slowly. This is a work that needs patience. Don't be too hasty, and be sure to fry until one side changes color and deformation, so as to ensure that the fish is not broken and fried in place.

4. Why don't you stir-fry the side dishes? Can this side dish be cooked? (The reason why most people "fry fish to pieces")

A: .........., in order to prevent fish from being fried, side dishes can also be cooked.

Reason: The so-called "success is also Xiao He's failure is also Xiao He"! Because fresh and sweet onions can bring more delicious taste to fish, I prefer onions as a side dish, but this is also a big problem because onions themselves are relatively difficult to cook. Most people will choose to fry the onion in oil first, not to say that this is not possible, but that the onion finally cooked is too soft and tasteless, which is not the result I want. So why do you say you can cook it directly? There is a simple reason. Onions themselves are cut into small pieces. Secondly, add boiling water, boil again, and stew for 15 minutes. Therefore, onions can be completely cooked, and with the cooking process of onions from raw to cooked, the unique flavor of onions can be completely released into fish soup for fish to absorb, so that the finally cooked braised fish will taste more delicious.

5. Why do you have to add water instead of hot water when cooking fish? (The reason why most people "cook braised fish is not fragrant enough")

A: .......... s question is very accurate. The answer is that water must be added for the following reasons.

Reason: Because the temperature of fried fish is relatively high (the oil temperature is very high, so the temperature of fried fish is also high), if fresh water (that is, cold water) is added to the freshly fried fish, the meat quality of the fried fish with higher temperature will shrink due to the instantaneous cooling (the physical principle of thermal expansion and contraction), which makes it difficult for the fish to ooze protein, and the fish can maintain its original taste and not be cooked easily, thus ensuring that the whole fish will be cooked eventually. And the soup can also have enough fish flavor. Of course, most people think that boiled water should be added after frying fish. In fact, it is the practice of boiling fish. Finally, soup is the main method, so the fish needs to be cooked, and protein needs to cook it into the soup as much as possible. So don't get me wrong here, or the braised fish will become "braised fish pieces" when cooked! Ha ha!

-"Tips for making braised fish";

(1) When handling fish, you can effectively make the fish taste better by cutting a few knives on it.

(2) When frying fish, you can put a little more oil, which can effectively prevent the fried fish from sticking to the pot, and you must keep the whole process of frying fish with low fire.

(3) After the fish is fried, water must be added before seasoning, so as to avoid the seasoning time is too long and the fish is partially fried for too long.

(4) When cooking fish, the amount of water must not be too much, so as not to cook the fish for too long, and it can be added to half of the fish belly.

(5) When cooking fish, a layer of soy sauce can be evenly sprayed on the surface of the fish that is not covered by water to enhance the umami flavor, so as to ensure that the steamed fish tastes even and tender.

(6) After steaming 15 minutes, whether the soup is thick or not, the fish should be served directly first, and then the juice should be thickened, so as to ensure that the fish will not be cooked at the last high temperature, which is the last key to making braised fish.

Conclusion It is complicated and simple to make a braised fish. I believe that after reading this article, you can also make a fresh, delicious and authentic "braised fish"! Come on, haha!

About 10 minutes for skin setting, and then turn over. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid of being unfamiliar, it is not a clever way to draw a knife edge on the fish in advance. As soon as the fish is cut open, the soup is easy to lose, and the dry-fried fish should not be too big.

5, add water, cook until the juice is collected, sprinkle a little chopped green onion.

Fish is not only delicious but also nutritious. Fish is rich in high-quality protein, which is twice that of pork, and its absorption rate is high. Vitamin D, calcium and phosphorus in fish can also effectively prevent osteoporosis.

Braised fish, everyone has eaten it. Fish can be steamed, roasted or stewed. This braised fish can be said to be a very common home cooking. It can be said that every family will not do it, but the taste of each family is different.

So let me say first, what is braising in soy sauce? Braised in brown sauce means cooking the staple food into semi-finished products, then frying the pan with ingredients, putting the soup, seasoning and main ingredients together, boiling with strong fire, simmering with low fire, finally collecting juice with strong fire, thickening, stirring evenly, and pouring the oil out of the pan. Basically, the process of braised dishes is like this.

To make braised fish well, the skin must not be broken, and the flavor must be delicious. This dish looks simple, but it's not that easy to cook well. A delicious braised fish is not fishy in the mouth, fresh and fragrant, and the soup is rich. It tastes endless. Next, I will take carp as an example to introduce the practice of braising fish.

Composition:

One carp (1 kg to 2 kg), 5g of minced garlic, 5g of Jiang Mo, 5g of chopped green onion, 5g of coriander, 2g of soy sauce, 2g of balsamic vinegar, 2g of cooking wine, sugar 1 g, salt 10, and a proper amount of dried chilies.

Practice steps:

1. Remove the fish's internal organs, scales and gills, cut off the fish's tail, clean it with cold water, drain the water, and turn both sides of the fish back into flower knives.

2. Fish with changed knives are seasoned with salt evenly inside and outside and marinated for half an hour.

3, from the pot, with a piece of ginger, wipe all the inside of the pot (to prevent sticking to the pot).

4, fire, wait until the pot is hot enough to smoke slightly, drain the oil (the pot is hot and does not stick to the pot), gently shake the pot and let the oil penetrate around the pot.

5. Add hot oil into the marinated fish in a hot pot and slowly fry until the fish is golden on both sides.

6. Leave a little oil in the pot, add chopped green onion, Jiang Mo and minced garlic and stir-fry until fragrant, then add balsamic vinegar, soy sauce, cooking wine, appropriate amount of water, sugar and salt to taste.

7. After the water in the pot is boiled, add the fried fish, simmer for half an hour on low fire, and turn to high fire to collect juice.

8. Dilute the remaining soup and pour it on the fish. Sprinkle with chopped green onion.

Ordinary delicious braised fish is ready, friends, how do you cook braised fish?

Tips:

1, fish in the cooking process, you can gently pour the soup on the fish with a spoon, which is more conducive to making the fish evenly heated and tasty.

Never break the gallbladder when brewing fish, otherwise the fish will be bitter.

3. Removing gills and fish tails can effectively remove fishy smell.

crucian

Steps of braising fish in soy sauce

1. Crucian carp scraped the scales, removed the internal organs, cleaned the black film and gills in the belly of the fish, scratched a diagonal knife on the fish, evenly coated with salt and marinated for 30 minutes!

2. Heat the pot, pour in the right amount of oil, add the marinated fish, and fry slowly on low heat! (Drain the fish with kitchen paper)

3. When frying fish, gently turn the pan so that every part of the fish can be fried! Wait until the fish turns golden brown, turn over and continue to fry slowly!

4. When both sides of the fish are fried into golden brown, add garlic cloves, pepper, ginger and dried pepper to fry together, which smells delicious!

5. Pour a spoonful of balsamic vinegar and pour it evenly on the fish!

6. Pour in a spoonful of oyster sauce! Oyster sauce is delicious! With it, even the chicken essence is saved! )

7. Add appropriate amount of boiling water and simmer for 2 minutes to collect juice! Remember to turn the fish over halfway! )

8. You can enjoy the delicious braised fish by adding a proper amount of chopped green onion before cooking!

9. Finished product drawing

Note: the black film in the fish belly must be scraped clean, otherwise the smell will be very heavy! Oyster sauce is delicious, no need to put chicken essence or anything!

Tilapia fillets

To prepare braised fish, first fry the fish on both sides, and then remove the fishy color, such as boiled rice vinegar, soy sauce, white wine, onion, ginger and garlic. The second is to determine the taste, such as salt, sugar and chicken essence. The third is to collect juice, which is very important. Bring the fire to a boil, simmer slowly, collect one-third of the soup, open the lid, evaporate the steam, and slowly harvest the thick soup. Put it by the pot and shake the fish from time to time to prevent it from sticking to the pot. Love tip: the white wine used for cooking fish has been tested many times, and the cooking wine is invalid!

material

The practice of braising fish in soy sauce

Remove fish scales, viscera and gills, and the most important thing is to remove the blood tendons in the abdomen and remove the fishy smell. Then use kitchen paper to absorb the water from the fish as much as possible to prevent the oil from spilling when frying the fish.

Get the seasoning ready

Wash onion, ginger and garlic, and control the water.

Cut to the right size

Oil in the pot

When the oil is 60% hot, add the fish, fry one side and turn over until the other side is golden.

Then cook rice vinegar.

Add soy sauce

Add onion, ginger and garlic.

Just add the right amount of sugar.

The white wine for cooking fish has been tested many times, and the cooking wine is invalid!

If the white wine sparks, don't panic, just cover it.

Let the seasoning boil a little aroma in the pot.

Add salt and chicken essence.

Slowly pour in the right amount of water, about 2/3 of that of straight fish.

The fire is boiling, but a small fire is brewing.

Bring the fire to the boil and simmer slowly. When one third of the soup is collected, open the lid, evaporate the steam and slowly harvest the thick soup.

It's out of the pot, and the smell is overflowing.

A bowl of rice, let's go!

Braised fish is a necessary dish for ordinary families to entertain guests, and it is also a necessary dish for ordinary families to celebrate holidays. Carp is usually used, but other fish can also be used. This depends on personal taste. I like this dish very much since I was very young, but I lived in the countryside at that time and only ate it once or twice a year. I still clearly remember the first time I ate braised fish. I almost ate a two-and-a-half-catty carp. I remember the smell. It's delicious. The neutral taste of sugar and vinegar resisted the fishy smell of carp, and the fish was delicious. People take a bite, but they can't help taking another bite, so they can't stop taking one bite. This dish is my mother's specialty. When I grew up, I went to cooking school and learned this dish in the process of learning. Because of my love for fish, I studied hard. Combining the method of studying at school with my mother's practice at home, I summarized a set of simple and convenient methods of cooking braised fish at home. I just saw your question today, so I will share it with you. I hope you like it, and I hope my sharing will be helpful to you. Thank you, I won't say much about the recipe.

Ingredients: a carp (about 2 kg), pepper, star anise, dried pepper, onion, ginger, garlic and coriander.

Seasoning: edible salt, sugar, cooking wine, soy sauce, vinegar, sesame oil and starch.

Step 1: Wash the carp, take out the internal organs from the opening in the stomach, then scrape off the scales with a knife, remove the gills, and then take out the fishy thread. Remember not to damage the gallbladder when eviscerating. Be sure to remove all the black film from the fish's belly, then gently cut several holes on both sides of the fish's belly with a knife and marinate it with salt (so that the fish will be delicious). Wash scallion, shred eyebrows, slice ginger, peel garlic, wash and mash for later use.

Step 2: Heat the wok with high fire, add vegetable oil, add carp when the oil is hot, turn to low fire, fry until both sides of the fish are golden, add onion, ginger, garlic slices, dried red pepper, star anise and pepper to stir fry, then add sugar, cooking wine and soy sauce to stir fry, add vinegar to the side of the wok, add clear water, and turn to low fire.

Dietary Characteristics of Braised Fish Braised fish contains folic acid, vitamin B2, vitamin B 12 and other vitamins, and has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and reducing qi. It is effective for edema, edema, abdominal distension, oliguria, jaundice, galactorrhea, etc.

Fish is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction.

Prepare ingredients: fish (perch is used here, and other grass carp similar to crucian carp can also be used), onion segments, minced garlic, ginger slices, star anise, sugar, oil, salt, soy sauce, cooking wine, soy sauce, pepper and chicken essence.

Production steps

Wash the perch, cut one knife on each side, put it on a deep flat plate, mix it with pepper, pepper powder and cooking wine and marinate it on the fish for 30 minutes.

Peel and slice ginger; Cut the onion into small pieces; Garlic slices; Cut onions.

Take a pan, wipe the bottom of the pan with ginger slices (to prevent the pan from sticking when frying fish), add appropriate amount of oil, add the marinated bass, fry until the bass is golden on both sides, and take it out for later use.

Stir-fry ginger, garlic, onion, star anise and cinnamon in the same pot, and add bass.

Add Zhenjiang balsamic vinegar, soy sauce, cooking wine and sugar, burn out the fragrance, add appropriate amount of water, bring to a boil with high fire, and turn to low heat until the sauce is thick.

Season with salt, pan and plate, sprinkle with chopped green onion.

Braised fish is one of the most popular dishes on the table. As a classic food that plays an important role in daily life, every household will cook it on holidays. The appearance is shiny, and the sauce is wrapped on the surface of a piece of meat. It tastes delicious and fragrant, and it is really delicious with fresh and delicious fish!

Braised fish is strong and delicious, especially when we buy it in supermarkets in northern cities, but most of them are frozen fish, which is especially suitable for braising. To sum up, the production steps of braised fish are as follows: pickling-frying-stewing.

Pickling makes the fish full of flavor. First of all, frying can keep the integrity and beauty of fish. Second, it can effectively remove the fishy smell of fish. Thirdly, the solidification of fish skin can effectively prevent the loss of nutrients in the subsequent stewing process. Stewed fish makes the fish more mature and delicious.

Braised fish:

1, clean up fish, etc. In particular, the black film inside the fish head must be washed patiently, and the taste is very heavy.

2. Put a flower knife on each side of the fish and evenly dip in salt, cooking wine and pepper powder. Sprinkle shredded onion and ginger on both sides, put the onion and ginger into the stomach and marinate in the refrigerator for more than half an hour.

3. Take out the marinated fish, pick out shredded onion and ginger, and dry the surface moisture for later use.

4. Heat the oil in the pot, pour out the oil, then pour in the cold oil, heat it, put the fish in, and fry until both sides are brown.

Be careful not to turn the fish over in a hurry after putting it in. After the fish skin is solidified, you can gently shake the pot to prevent it from sticking. If you don't use a pan, you should tilt the pan to make it evenly heated. Fry one side and turn it over before frying the other side.

The initial step is called "sliding pan", which is very useful when frying fish or meat, and can effectively prevent the pan from sticking.

5. Add ginger slices, onion slices and star anise, cook wine, light soy sauce and a little vinegar, pour boiling water before and after, add a little light soy sauce, sugar and salt, boil again, add appropriate ginger slices and garlic slices, and simmer for about 20 minutes. Pouring hot soup in the middle on the fish can make the heat and taste more uniform.

Braised fish is the most common cooking method of fish except steaming, which can be eaten in both north and south. All cuisines have braised fish. At home, I often buy carp, longevity fish, precious stone fish, osmanthus fish and so on to make braised fish.

Some families often cook braised fish, the effect and quality are sometimes good or bad, and the concept of braised fish is also very vague. I don't know how to cook this braised fish.

Share with you the home-cooked practice of braised fish.

Illustrate the specific practice of braised carp with examples.

Material: fresh carp 1 piece (about 2.5kg).

Seasoning: cooking oil, soy sauce, salt, monosodium glutamate, sugar, cooking wine, pepper, star anise, cooking oil, onion, ginger slices, chives, coriander and so on.

Production method:

1. Slaughter fresh carp, remove gills and intestines, hang black membrane on abdomen, wash, rinse, control water, pour cooking wine and a little salt, knead until sticky, rinse, and replace with flower knife or flat knife.

2. Heat the pan, add cooking oil to heat it, fry the carp until golden on both sides with a good knife, add onion, ginger slices, pepper and aniseed, stir-fry until fragrant, cook the cooking wine to remove the fishy smell, add soy sauce, and boil it with clear water (not as good as fish).

3. After skimming the floating foam, add salt, monosodium glutamate and white sugar to taste, simmer for about 20 minutes until the soup is thick and ruddy, pour in the oil, sprinkle with chopped green onion and parsley.

Features: fresh and salty, slightly sweet, fresh and fragrant.

Tips to remind you

1. Slaughtered fish must be kneaded with cooking wine and salt to remove the earthy smell and fishy smell of internal organs and surfaces, which can inhibit the fishy smell better than seasoning after cooking.

2. Fry the fish until golden on both sides, then pour in cooking wine to stimulate the fish to fully release protein and fat, and then mix the soup to make the fish more delicious.

3. After adjusting the taste, change it to a small fire and let the taste penetrate into the muscles. Pay attention to shake the pot frequently to avoid sticking the bottom of the paste to the pot and affecting the quality.