The secret tips to keep fried fish together, prevent baked fish from falling apart, and avoid a fishy taste in steamed fish! All the methods for making delicious fish are here

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The secret tips to keep fried fish together, prevent baked fish from falling apart, and avoid a fishy taste in steamed fish! All the secrets to preparing delicious fish are here – tricks to ensure fish doesn’t fall apart when fried, doesn’t break apart when baked, and doesn’t have a strong odor when steamed! All the methods for preparing delicious fish are here: http://image23.360doc.com/DownloadImg/2011/02/1608/9204914_77 How to create a beautiful, complete fish? Fish is a highly nutritious meat food that is not expensive either, and it is a type of meat that people often consume. But there are some tricks to mastering fish cooking; otherwise, the fish will taste fishy and unpleasant. Let’s take a look at these secrets so that you can show off your cooking skills in front of your friends next time~ http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_1 ● Here are the specific steps for frying fish in a non-stick pan: 1. Wash the pan, dry it, heat it up, then add oil. Rotate the pan slightly to ensure that oil is present all around it. When the oil is hot, add the fish. Turn it over once its skin turns golden brown, so that it doesn’t stick to the pan. If the oil is not hot enough when the fish is added, it’s easy for the fish skin to stick to the pan. 2. After washing the fish (cutting larger fish into pieces), coat them lightly with a layer of it. Once the oil in the pan is hot, add the fish and fry it until it turns golden brown, then flip it to fry the other side. In this way, the fish pieces remain intact and do not stick to the pan. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_2 3. Crack the eggs into a bowl and mix them well; then add the cleaned fish or fish pieces to the bowl so that they are coated with the egg mixture. After that, fry them in hot oil. In this way, the fish cooked in this manner will not stick to the pan. 4. Wash and dry the pan, heat it up, then apply a layer of ginger juice to the bottom of the pan using fresh ginger. Add oil, and once the oil is hot, put the fish in to fry. This way, it won’t stick to the pan. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_3 ●Methods to make stewed fish flavorful: Eating stewed fish can be a dilemma – small fish have too many bones, while large fish don’t absorb flavors well. For stewed fish, it is recommended to use fish weighing 2-3 pounds. After cleaning it, make a few cuts on the fish’s body, and marinate it in salt, cooking wine, as well as scallions and ginger in advance so that the fish flavor penetrates the meat. When stewing, it is necessary to use a low heat and cook slowly; as the saying goes, “Tofu benefits from repeated stewing, while fish improves in flavor the more it is stewed.” The longer fish is stewed, the more flavorful it becomes. ●Methods to prevent fish from having a fishy taste when steamed: It is said that steaming fish helps to preserve its freshness and nutrients to the greatest extent, so the healthiest way to eat fish is by steaming it. To prevent fish from having a strong fishy taste when steamed, scallions, ginger, and garlic are essential. Since steaming takes only a short time, it’s necessary to use more seasonings so that the flavor is stronger and can effectively cover up the fishy smell. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_4 ●The secret trick to cooking fish without it breaking apart: Buy the fish happily and take it home, then gut it and remove its scales and fins, ready to show off your skills in front of your family. What’s most disheartening at this point is that the fish is already ruined before it even makes it out of the pot – it’s no longer like a fish at all. Follow the steps below to ensure that your fish ends up neatly arranged on the plate: There are several ways to do this. One method is to wipe the pan with ginger before frying the fish, and then add oil to fry it. II. Before frying the fish, some salt can be added to the pan and fried first, and then oil can be used to fry the fish. III. You can brush some egg mixture on the fish, which will create a protective layer. IV. When frying fish fillets, it is best not to use too high a heat; try to wait until the fish takes shape before turning it over. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_5 Some common home cooking methods; see if they can be used. Another method: 1. Before cooking the fish, first fry it in oil. For fried fish pieces, they should be coated with a thin layer of starch slurry before being fried. When frying, make sure the oil temperature is high rather than low. 2. The heat level when cooking fish should not be too high, and there should not be too much broth – it should just cover the fish. Once the soup comes to a boil, it should be reduced to a low heat and simmered until it becomes thick and fragrant. 3. During the stewing process, turn the fish over less often. To prevent boiling over, lift the pot and shake it gently. 4. When cutting the fish into pieces, cut along the fish bones so that the pieces don’t break easily. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_6 ●Cook frozen fish with milk: When cooking fish that has been stored in the refrigerator for a long time, it is possible to add some fresh milk to the soup to enhance the fish’s flavor. After taking the fish out of the refrigerator, it is best to let it thaw naturally; it can also be placed in a container with a little salt to thaw. The purpose of this is to cause the proteins in the frozen fish to gradually solidify when in contact with salt, thereby preventing the loss of liquid and associated nutrients. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_7 ●Pro tips for preparing fish: The salting method – After washing the fish, drain it and sprinkle fine salt over it, distributing it evenly all over the fish’s surface. If it’s a large fish, salt should also be applied inside its belly. Let it marinate for half an hour before proceeding with further preparation. Fish treated in this way does not break easily when steamed, and absorbs flavors well in the final dish. Chicken fat method: When cooking steamed fish, in addition to adding the necessary seasonings, place pieces of chicken fat on top of the fish. This way, the fish absorbs the chicken fat, resulting in a smooth and delicious texture after steaming. Boiling water steaming method: When steaming fish, wait until the water is boiling before placing it in the steamer, and make sure to close the lid tightly. The fish steamed in this way will be fresh and delicious, with a pure flavor. Dry powder coating method: When steaming the fish, apply some dry powder on it first, and do not lift the lid of the pot during steaming. For a 250g fish, with a uniform thickness throughout, it takes 8-10 minutes to steam it. For every 250g increase in weight, steam for an additional 5 minutes. Beer marination method: When steaming fish with a strong fishy odor, marinate it in beer for 10–15 minutes before steaming. This not only reduces the fishy smell significantly but also gives it a crab-like flavor. Steaming leftover fish: If you can’t finish the steamed fish in one meal, you can add an egg when eating it again to create fish and egg stew, which will remove any fishy taste. Steamed small fish heads: Small fish heads are nutritious, but they have little meat. First, place the fish head on a cutting board and chop it into small pieces. Put these pieces in a large bowl, add an appropriate amount of flour, monosodium glutamate, cooking wine, **flour, as well as chopped green onions and ginger. Mix everything together evenly, then steam it over high heat for over 10 minutes – and that delicious fish head soup is ready. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_8 ● Ways to remove the fishy smell from fish: ① After opening the fish’s belly, wash it several times with warm water. But be sure to remember to use lukewarm water – never hot water. ②Place the fish in a basin, then add Sichuan peppercorns, star anise, and ginger to the water. You can choose to add a little vinegar or cooking wine to eliminate the fishy taste. ③By chopping off the fish’s head with a knife, one can see, in the cross-section, a piece of flesh that resembles a string; that string can be pulled out by hand, which helps to reduce the fishy smell. ④When washing fish, be sure to clean out its internal organs, as this will remove a lot of the fishy smell. ⑤Method of removing odor with warm tea: Soaking the fish in warm tea can help eliminate its fishy smell. ⑥Method to remove the odor from white wine: After cleaning the fish, coat its body with white wine; after 1 minute, wash it off with water, which will help eliminate the fishy smell. ⑦Method to remove the fishy taste with red wine: First, cut the fish open and marinate it in red wine; the tannins and flavors in the wine can eliminate the fishy odor. ⑧Method to remove fishy taste with orange peel: Add a little orange peel when cooking fish to eliminate the fishy odor. ⑨Method to remove fish odor: When cooking fish, add milk to the pot; this not only eliminates the fishy smell but also makes the fish tender and delicious. When frying fish, soak it in milk for a while first; this helps to remove any fishy odor and enhances its flavor. http://image97.360doc.com/DownloadImg/2016/06/0921/73595781_9 Do you pay attention to these issues when cooking fish? No wonder the fish I make never turn out well; now that I know this, I’ll definitely save it and use it! Guests will surely praise your cooking skills. http://userimage8.360doc.com/16/0609/21/9930982_201606092131270286264469.gif