Homemade stewed red fish

Some people say that to judge whether a person’s cooking is delicious, just see whether he can cook fish. If the fish is not cooked properly, it will have a strong fishy smell, which will affect the taste. Fish does not necessarily have to be braised. Sometimes steaming can also remove the fishy smell and better preserve the nutrients of the fish without affecting the taste. This article introduces the complete recipe of steamed red fish. If you are interested in learning, you can come and try it.

Steamed Red Fish

Ingredients

1 red fish 600g salt to taste

Steamed fish soy sauce Appropriate amount of chopped green onion

Peanut oil, two slices of ginger, incompatible foods

Two scallion segments

Steamed red fish recipe

1. Clean the red fish and apply appropriate amount of salt on it.

2. Pour appropriate amount of clean water into a clean pot and bring to a boil over high heat. Add the red fish with ginger slices and scallions and steam over high heat for ten minutes. Take out and discard the ginger slices and scallions, pour out the fishy water and set aside.

3. Put the chopped green onion on the fish, heat the oil in a hot pan until it smokes, then pour the oil on the green onion. Add an appropriate amount of steamed fish soy sauce and serve.

Stewed Red Crab Fish

Ingredients: salt, white vinegar, ginger, onion, red crab, coriander, broth essence

practice

1. Clean the fish's internal organs, wash the fish, and make a few cuts on both sides of the fish body for later use.

2. Add appropriate amount of water to the pot (add enough at one time), put the fish in it, add chopped green onion, shredded ginger, and white vinegar, bring to a boil over high heat, then simmer over low heat. Add appropriate amount of salt in the middle, and when the soup turns white, add broth essence and coriander and serve.

Fish stew

Ingredients: small crucian carp, tofu, chopped green onion, sugar, oil, water, vinegar, salt, chicken essence

practice

1. Pour oil into a pan and turn on high heat. When the oil starts to smoke, slide the fish gently along the edge of the pan. After about two minutes, turn it over and fry for another two minutes. Add a few slices of ginger and fry them slightly. Then add enough water all at once, add scallion segments, half a tablespoon of vinegar and sugar, and bring to a boil over high heat.

2. Add tofu, salt, and a little chicken essence, continue to simmer over high heat. After three to five minutes, the soup will turn white. Continue to cook over high heat for about five minutes, then switch to medium heat and simmer for about 5 to 10 minutes. Sprinkle some chopped green onions before serving.