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How to make authentic stewed fish in iron pot?

Material selection: choosing fresh fish is the key to making stewed fish in iron pot. Fresh fish is tender in texture, delicate in taste and rich in nutrition. The commonly used fish are grass carp, carp, catfish and so on. In addition, some ingredients, such as onions, ginger, garlic and chili, need to be prepared to increase the flavor of the dishes.

Pickling: marinate the cut fish with salt, cooking wine, ginger slices and so on for a period of time, which can not only remove the odor and increase the flavor, but also make the fish more tasty. Hot pot cold oil: preheat the iron pot to the right temperature, and then add the right amount of cooking oil, so as to avoid the fish sticking to the pot, but also better lock the nutrition of the fish.

Material selection: choosing fresh fish is the key to making stewed fish in iron pot. Suitable for stewing fish are grass carp, carp, crucian carp and so on, these fish meat is delicious, bone spur is relatively less. When choosing, you should pay attention to the clear eyes, ruddy gills and tight meat of the fish.

First of all, prepare a fresh carp, remove the scales and internal organs, wash and cut into medium-sized pieces. The choice of carp is very important. Fresh carp is the first choice for stewed fish because of its delicate meat and delicious taste. Next, prepare a large iron pot, preheat and add the right amount of cooking oil.

Out of the pot to load the plate: sprinkle with coriander, a pot of color, flavor and flavor of the iron pot stewed fish is finished. In the cooking process, we also need to pay attention to the following points: choose iron pot: iron pot has good thermal conductivity and heat storage, can make the fish heated evenly, stewed fish more delicious.

The common practice of stewed fish in iron pot

All the ingredients required for stewing fish in an iron pot with reduced oil are as follows: material 1, 1 kg of mixed fish (according to your favorite fish), right amount of tofu, right amount of fish roe. Material 2: spring onions, ginger, garlic, dried chili, coriander root, coriander.

The main ingredients of stewed fish in iron pot are carp (grass carp, Wuchang fish), tofu, etc., and excipients are onion, ginger, pepper, pepper and so on. Stewed fish in iron pot belongs to Sichuan cuisine, which is fragrant and delicious and rich in nutritional value. Main ingredients: carp (grass carp, Wuchang fish can also), tofu. Ingredients: spring onions, ginger, pepper, pepper.

Two crucian carps, clean up, make some cuts in the fish body, and apply flour all over to make it dry. Stir-fry in an iron pan and add oil until light smoke is hot enough. adjust to medium heat and fry fish until brown on the surface.

Stewed fish in an iron pot with spring onions, ginger and garlic, and soybean sauce. The fish is too big to fit in the pot, and the ring-cutting knife is continuous, which is good-looking and easy to do. The first step is to stir-fry with sauce and water. Fish into the pot iron, stew over high heat, not low heat, not delicious. Come out of the pot.

Stewed fish in iron pot is a common practice at home, how to make authentic stewed fish in iron pot

All the ingredients required for stewing fish in an iron pot with reduced oil are as follows: material 1, 1 kg of mixed fish (according to your favorite fish), right amount of tofu, right amount of fish roe. Material 2: spring onions, ginger, garlic, dried chili, coriander root, coriander.

Two crucian carps, clean up, make some cuts in the fish body, and apply flour all over to make it dry. Stir-fry in an iron pan and add oil until light smoke is hot enough. adjust to medium heat and fry fish until brown on the surface.

The main ingredients of stewed fish in iron pot are carp (grass carp, Wuchang fish), tofu, etc., and excipients are onion, ginger, pepper, pepper and so on. Stewed fish in iron pot belongs to Sichuan cuisine, which is fragrant and delicious and rich in nutritional value. Main ingredients: carp (grass carp, Wuchang fish can also), tofu. Ingredients: spring onions, ginger, pepper, pepper.

First of all, prepare a fresh carp, remove the scales and internal organs, wash and cut into medium-sized pieces. The choice of carp is very important. Fresh carp is the first choice for stewed fish because of its delicate meat and delicious taste. Next, prepare a large iron pot, preheat and add the right amount of cooking oil.

How to make stewed fish in iron pot? What skills do you have?

Fish selection: choosing fresh fish is a prerequisite for making delicious stewed fish in iron pot. The fresh fish is compact and delicious. Master the heat: use medium heat when frying fish to prevent the oil from being too hot to scorch the fish skin; when stewing fish, first boil over high fire, and then simmer slowly over low heat, so that the fish can fully absorb the taste of the soup.

Add water or stock: according to your taste, you can add the right amount of water or stock. The amount of water should be no more than fish, not too much, so as not to make the stewed fish soup taste light. Seasoning: add appropriate amount of salt, soy sauce, sugar and other seasonings, adjust according to personal taste. Stew: cover the pot and simmer slowly over medium heat.

Add water to stew: add enough water to the pot, the amount of water should not exceed the fish body. After the fire is boiled, turn to low heat and simmer slowly, during which you can skim off the floating foam to keep the soup clear. Add vegetables: when the fish is almost ripe, you can add chopped potatoes, carrots, tofu and other vegetables, and continue to stew until fully cooked.

Choose ingredients: fresh fish is the soul of stewed fish in iron pot. Choose fish suitable for stewing, such as grass carp, carp or black fish. Make sure the fish is fresh, the scales are bright, the meat is tight and the fish eyes are clear.

How does the stewed fish taste in iron pot?

To sum up, the taste characteristics of Hunan iron pot flavor fish are mainly characterized by fresh and tender fish meat, rich soup, unique spicy taste, aroma and attractive color. These characteristics make Hunan iron pot flavor fish become a popular delicacy. If you have a chance to taste this dish, you will be conquered by its wonderful taste.

In short, the taste of stewed fish in iron pot is characterized by freshness, richness, crispness, rich nutrition and rich layers. This dish can not only meet the needs of people's taste buds, but also provide people with rich nutrients. It is a delicacy loved by diners.

In addition, in terms of taste, the soup of stewed fish in iron pot is usually full-bodied, because in the process of stewing, the freshness of fish and the aroma of various ingredients can be fully integrated into the soup, making the soup taste mellow. After absorbing the taste of the soup, the fish tastes more delicious and tastes more smooth and tender.