Stew fresh water fish - it's not earthy

Stew fresh water fish - it's not earthy

Introduction:

"If the freshwater fish can't be cooked well, it will have a earthy smell. It's hard to eat. But the freshwater fish I made is OK. It's absolutely delicious. My family and friends love it. Ha ha, I boast."

Production steps:

Step 1: wash the fish, cut it into pieces and soak it in brine for two hours to remove the earthy smell

Step 2: slice the ginger and garlic

Step 3: cut coriander into sections and set aside

Step 4: wash the soaked fish several times and control the water content

Step 5: heat the oil in the pan

Step 6: fry the fish

Step 7: pour cooking wine and white vinegar, which are essential for deodorization and seasoning. You can pour more vinegar. No soy sauce.

Step 8: add water

Step 9: add two teaspoons of salt

Step 10: add garlic and ginger

Step 11: Sprinkle with pepper powder

Step 12: if the water doesn't pass the fish, bring it to a boil over high heat, cover it and simmer over low heat

Step 13: after 20 minutes, the fish is stewed, and the soup should not be too little, mainly because the soup is very good.

Step 14: add pepper and vinegar to make the soup sour

Step 15: add coriander segment and monosodium glutamate, adjust the pot

Step 16: how fresh

Materials required:

Silver carp: 1

Ginger: right amount

Garlic: right amount

Coriander: moderate

Chinese prickly ash noodles: Xiao Xu

Pepper noodles: Xiao Xu

Salt: Xiao Xu

MSG: Xiao Xu

Cooking wine: moderate

Vinegar: right amount

Note: to make fresh water fish, my experience is: first, soak in salt water; second, vinegar and cooking wine are indispensable; more soup, more fresh water fish bones, and some smaller fish have no meat, so I mainly drink soup. This kind of soup is very fresh.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh