How long does it take to cook fish?

Fish is rich in nutrients, especially the DNA material in marine fish, which can effectively improve children's intelligence and increase the body's immunity. Therefore, eating fish regularly is a very scientific eating habit, but how long does it take to stew fish? People like to choose braised fish, which tastes very delicious. The specific stewing time depends on the size of the fish. Generally speaking, the fish can be stewed for a longer time. Although it can be cooked in about half an hour, stewing it for a longer time can allow the fish to absorb the flavor and taste better.

How long does it take to stew fish? The time it takes to stew fish is very important. It determines whether the fish is cooked and whether its nutrients will be lost. So how long does it take to stew fish? Ordinary fish usually takes about half an hour to cook.

Ingredients: fish, pork, salad, oil, salt, vinegar, scallion, ginger, pepper water, cooking wine, fish stew

1. Scald the fish with boiling water, put it in cold water to cool, scrape off the loose skin with a knife, and make an oblique incision on the fish.

2. Add oil to the pot, stir-fry the meat slices, scallions, and ginger, add soup (chicken soup is also fine, if not, add some water), pepper water, cooking wine, salt, and MSG, then put the fish in and simmer on a slow fire for about 15-20 minutes, remove the scallions and ginger, and add vinegar.

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Judging from the above, it will usually be cooked in fifteen to twenty minutes. Don't cook it too long, otherwise the fresh and tender taste of the fish will disappear.

Fish head stewed with Chuanxiong and Angelica dahurica

Material

Main ingredients: 250 grams of silver carp head,

Auxiliary materials: 80g jujube (dried), 12g Chuanxiong, 12g Angelica dahurica,

Seasoning: 3 grams of ginger, 3 grams of salt

practice

1. Wash Chuanxiong, Angelica dahurica, red dates and ginger.

2. Remove the pits from the red dates.

3. Peel the ginger and slice it.

4. Rinse the big fish head with water, wash away the blood, and cut into pieces.

5. Put Chuanxiong, Angelica dahurica, red dates, ginger and big fish head into the stewing pot, add appropriate amount of water, cover it and put it into the pot.

6. Stew in water for about 4 hours.

7. Add fine salt to taste and then drink.

Tips

Health Tips:

1. This soup can promote qi and blood circulation, dispel wind and relieve pain;

2. Daily use of this soup with meals can promote blood circulation, prevent dizziness, headaches, menstruation, and bone pain in women;

3. Weak women who suffer from headaches and dizziness after washing their hair, and women with postpartum headaches can use this soup as a dietary therapy;

4. People with hot body should not eat too much.

Food incompatibility:

Chuanxiong: Chuanxiong is incompatible with Astragalus, Cornus, and Wolfberry, and is afraid of saltpeter, Talcum, and Coptis, and is antagonistic to Ligusticum chuanxiong.

Angelica dahurica: Angelica dahurica is different from Inula japonica.