It is too wrong to season the salt before stocking it, you have to give this a new standard recipe

Many housewives have a habit of using salt to marinate fish before stocking. However, the chef thinks this is the wrong job. Salt makes the fish meat hunt again, preventing the fish infuse other spices. Therefore, when marinating fish, you should not add salt but other ingredients.

Instead of salting, you should marinate fish with a spoon of cooking wine and white vinegar, add some ginger and chopped scallions. The use of cooking alcohol and white vinegar in marinating has a special effect. Cooking wine and white vinegar work to remove the fishy smell, while white vinegar can keep fish meat fresher and softer.

Here's a simple way fish stock, anyone can do it.

Material:

- Carp, bacon

- Spices: Onion, ginger, garlic, star anise, cinnamon, bay leaf, soy sauce, dried chili, cooking wine, soy sauce, pepper just enough.

Star anise, cinnamon, bay leaf can be added or not depending on the taste.

Making:

Step 1: Prepare fish

After surgery and clean, remove the gill and black membrane in the abdomen, then cut. You should wash the fish with rice water to wash the fish less fishy when processing.

After washing, let the fish drain or blot the fish before processing, it also helps to reduce the fishy smell.

Step 2: Marinate the fish with cooking wine and white vinegar, add some ginger and chopped scallions for about 10 minutes.

Step 3:

Scallion, ginger, sliced ​​garlic. Pork slices to taste.

Put the bacon in the pan, heat up, stir well to reduce the fat. Then add onion, ginger, garlic to the island for aroma. Add chili, star anise, cinnamon (if you like) then add just enough soy sauce to the boil.

Add the fish, add boiling water to invade the surface of the fish.

Now you can add salt and soy sauce again to taste. Cover and cook until the fish is soft cooked, the stock of fish stock is good.