[How to stew anchovies is not delicious]_How to make_How to make

[How to stew anchovies is not delicious]_How to make_How to make

Fish is generally marketed in autumn and winter and is a delicious seafood.

Fish is rich in protein and has high nutritional value.

Fish are generally fishy, and catfish is no exception, and the fishy smell of catfish is heavier than other fish.

So people also think of many ways, how to stew can remove the smell.

Today I will show you how to stew anchovies is delicious and not fishy.

Anchovies are one of the most common marine fish. This kind of fish has few spines and is used by many families in coastal areas.

Relatively speaking, the inland is less common. So for the inland friends, how to make the catfish not fishy and delicious is a problem that needs to be solved.

How to make fish not fishy 1. The viscera, fish gills, and black membrane in the abdomen, as well as the accumulated blood, must be removed; 2. If it is stewed fish, the cleaned fish is drained or wiped dry; 3, ifIt is steamed, you can add more cooking wine to marinate, add onion ginger to fishy.

Fish ingredients: prepare anchovies, green onion, ginger, garlic, star anise, flour, cooking wine, soy sauce, vinegar, oil and salt, sugar content.

Method step 1, clean the catfish, then cut into sections, add cooking wine, salt, and marinate for a while; 2. cut the shallots and ginger slices for later use, put the catfish pieces in flour and roll; 3,Boil the oil in the pan to 70% heat, then add anchovies and fry until golden on both sides; 4, then pour cooking wine, soy sauce, vinegar, onion ginger, star anise, and sugar; 5, then pour boiling water over the fish body, addLowest salt, turn to low heat and simmer for 15 minutes after the high heat is boiled; 6. Add minced garlic at the end, turn to low heat and simmer for 10 minutes. The soup is thick and ready to come out.

How to make fish is easy and easy to eat, an appropriate amount of onion and ginger, salt, sesame oil, monosodium glutamate, pepper, coriander, vinegar and peanut oil.

1. Wash the fish thoroughly and chop it into a puree. 2. Then chop the onion ginger and chop it into a puree until it is thick. 3. Stir in the pot and add a little water while stirring until the fish is meaty.Work hard; 4, then add a small amount of salt and monosodium glutamate, add some sesame oil, peanut oil and beat to make a meatball; 5, cool water in a pot, low heat, add the meatballs, boil over medium heat until it floats, add saltSeason with vinegar and pepper and sprinkle with coriander.

When stirring, stir in one direction.

First, the fishy fish to remove the fishy smell method: The fishy fish to add the right amount of wine or vinegar when cooking is a good way to remove fishy fish.

Because ethanol in wine is a very good organic solvent, the trimethyl ammonia which can produce fishy smell on fish will be dissolved when it touches ethanol, and it will be volatilized when heated, so the fishy smell is gone.

Add the right amount of onions, ginger, garlic and other spices to remove the fishy smell.

Second, the practice of anchovy is as follows: Ingredients: 500g of anchovy, 100g of red pepper, 10 garlic cloves, 5 grams of ginger, 5 grams of spring onion.

Accessories: 2 tablespoons of oil, 5g of table salt, 10ml of soy sauce, 10ml of vinegar, 10ml of rice wine, 1 teaspoon of brown sugar, and 1 teaspoon of chicken essence.

1.

Wash the fish and draw a few knives on both sides of the fish.

2.

Shred the red pepper, cut the onion, cut the ginger, and peel the garlic cloves.

3.

Add salt, soy sauce, rice wine, minced green onion, ginger, and garlic to the fish for 15 minutes.

4.

After the pan is heated, add salad oil. After the oil is cooked to six, gently put the fish along the side of the pan and fry over low heat until golden on both sides.

5,

Add an appropriate amount of cold water and cook for two minutes, then add red peppers and stir fry.

6.

Add an appropriate amount of sugar and vinegar and sprinkle evenly into the fish.

Cook for another 5 minutes, then add some chicken essence to the thick soup.