To wash fish, we should pay attention to the skills of cooking fish.
Fish are easy to scale off when they are soaked in water with a few drops of vinegar.
In a container containing cold water, scrape the fish scales with both hands in the water, and the scales will not splash down everywhere.
The sea bass must remove the gills, otherwise the fish soup will taste bitter.
Some fish have mucus and can be scrubbed with salt and then rinsed with cold water.
When opening, accidentally break the fish gall, you can wipe with salt where there is bile, and then wash it with cold water, not hot water.
In order to remove the smell of flounder, tear off the black fish skin when cleaning.
Some fish have a bad smell. Put more onions, spices and balsamic vinegar when cooking and cook for 10 minutes for 15 minutes.
Put a layer of peeled potato chips at the bottom of the pan and fry the fish in oil. Potato chips can absorb the smell of the fish.
In order not to break the fried fish, the fish can be salted with salt and dipped in some flour, and then put into a hot oil pan for 10 minutes and then do not boil the fish over high heat. In this way, the meat soup should be mixed with low heat as soon as it is boiled.
The small fish is cooked with the fish scales and the fish soup is delicious.
Pour some fresh milk into the fish pot, the fish meat is tender and the fish soup is fresh.
When cooking the dogfish, it is best to put on 2 murals and 3 pieces of braised birch charcoal.
When cooking fish soup, due to carelessness, the foam sinks to the bottom, you can add a cup of cold water, and the foam will float again.
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Key techniques of hot water fishing
In summer and autumn, the fish carrying capacity of intensive culture ponds has reached saturation, and some adult fish have reached the market specifications, which can be put on the market, which is not only conducive to fish growth and large-scale and high-quality fish breeding, but also reduce the fish load in ponds. According to the production practice, the following key technologies should be grasped in catching hot water fish. First, the fishing time is generally chosen in fine weather, cool temperature, fish do not float before and after dawn in the second half of the night, or when the water temperature is low in the morning (the specific time is according to the distance from the market, the time of sale
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Moss prawns
Cuisine: Fujian cuisine raw material / seasoning: 12 prawns, 1 tbsp wine, 1 teaspoon salt, 1 teaspoon sesame oil, 2 strips of spring onions and 3 slices of ginger, 25 grams, egg juice made of 1 egg, 1 scoop of wine and 2 teaspoons of sugar, appropriate amount of pepper and salt or ketchup. Production process: ① will wash the prawns, peel off only the middle part of the shrimp shell (the head is removed, the tail still retains the shell), extract the sand sausage and cut a knife in the abdomen of the shrimp shell. ② chopped onions and ginger, put in a large bowl, add wine and salt.
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