Add this step when the fish storehouse is not only fishy but also deliciously hard to resist

Braised fish is a familiar dish in Vietnamese cuisine. On cool days, if you enjoy the fish with white rice, there is nothing better. However, to process a delicious fish stock pot is not easy. How to deodorize fishy, ​​fish pieces are spiced, fragrant, soft is the general question of many housewives.

This article will show you a secret, cheap and easy-to-find material that makes the fish dish perfect, even the difficult mother-in-law can not handle.

What we want to mention is green tea leaves. With deodorizing properties, green tea leaves not only help the fish stock become more delicious but also turn off the fishy smell. This dish is rustic but makes people remember forever.

Raw materials for tea leaves and fish leaves

Catfish 500g

Three meat only 200g

Green tea leaves 15

Spices: ginger; Chili; salt ; fish sauce; sugar (just enough), 1 small ham

Making

Step 1: Fish washed with rice water to deodorize fishy. Then marinate with 2 teaspoons of salt, 1 tablespoon of fish sauce, 2 teaspoons of pepper. Leave fish to spice for about 30 minutes.

Marinated bacon is also marinated with a little salt, juice and pepper, marinated for 30 minutes.

Step 2: Add a few teaspoons of sugar to the pan, just boil it with your hands until you see the yellow sugar on the side of the cockroach.

Step 3: Thin slices, lemongrass crushed, green tea leaves washed, all in turn bring the liner to the bottom of the pot.

Step 4: When the fish and meat are soaked in spices, place the ingredients in the pot one after another. Pour the freshly boiled sugar in the pot so that the water must be flooded with fish. Add some fresh peppers if you eat spicy.

After that, cover the lid, turn on the stove, heat the fire to boil the fish for about 5 minutes. Next turn down the small kitchen. During storage, sometimes check the amount of water in the pot, if you see shallow water you can add boiling water to the pot. Absolutely no cold water will cause fish to fish. You taste the spice to taste.

After about 1 hour, when the water is shallow, the fish ripen and turn the shade of brown attractive, turn off the stove. Place the fish in a plate, use as soon as the fish is hot.

I wish you success with this dish.