Secret of unbeatable delicious warehouse, all fishy smell, beautiful standard color

Preliminary processing and marinating fish

- Fish cleaned, washed off viscous, cut.

- Use grain salt or ginger wine, vinegar, fresh lemon rub the surface inside and outside the fish to help eliminate the fishy smell and not viscous. Then rinse with clean water or rice water (if any) is very good, because rice water also works to deodorize fishy smell. Then let the fish out of the bowl to drain.

- Before marinating for fish to fry briefly until both sides are yellow to the fish when the warehouse is not broken, crispy.

- Marinate fish with spices for about 30 minutes.

Delicious fish warehouse recipes

How snakehead fish warehouse with bell peppers

Material:

1 snakehead fish about 500gr200gr fat or bacon

1 sprig of scallions

5 peppers only natural

1 red bell pepper and 1 green bell pepper

1 galangal, ginger and spices: fish sauce, sugar, pepper, monosodium glutamate, cooking oil, colored water

Making:

Step 1: Peel and chop fresh ginger; galangal peeling and cutting; leave the chili and leave it unchanged; bell peppers areca zone; chopped green onions;

Step 2: Wash snakehead fish with salt and a few slices of ginger to make the fish aromatic and huntier. Next, slice and marinate for about half an hour.

Step 3: Bacon sliced ​​thin, long and fried on the edge.

Step 4: Line the galangal pieces on the bottom of the pot, followed by the layer of bacon, fish, chili. Then add water to the fish surface and bring to a boil. When you see the water boils, season your seasoning and continue simmering until the pot of fish stock turns nice yellow and the water close to matching turns off the stove.

How to store fish with bacon and galangal

- Additional ingredients: 200g bacon, 1 galangal, 3 branches lemongrass, onion.

- Wash meat and cut into pieces to taste.

- Galangal, onion to clean the shell, lemongrass peel the outer shell and bring all dams sliced.

- Put a layer of galangal, lemongrass on the bottom of the pot and put the marinated fish on top. Continue with the remaining galangal, lemongrass and onions, meat alternating with fish.

- Boil a little hot water poured into the surface of the fish, then turn on the big burner to boil, turn down the heat again, turn down the water to turn off the heat.

How to store fish with pickles

- Additional ingredients: 2-3 tomatoes, pickles 300g.

- Tomatoes washed, sliced ​​and then strip 1 layer to the bottom of the pot, then 1 layer of pickles.

- Put the marinated fish and the remaining tomatoes, cucumbers in the pot.

- Boil a little boiling water and then pour into the surface of the fish, turn on the high heat to boil water, turn down the heat of olive. When the water runs out, turn off the heat.

How to warehouse fish with soy sauce

- Additional ingredients: 100ml of soy sauce (about ½ small bowl), 2 green starfruit fruits, half a spoonful of white skull pepper (may not be available).

- Marinated fish into the pot, pour the same bowl of soy sauce on the fish, then boil a little water and then pour into the surface of the fish and then turn up the heat to boil.

- When the water in the pot boils, turn down the heat to low, then clean the sliced ​​star fruit to put in the heat before turning off the stove 5 minutes.

- Cook until the water runs out, sprinkle pepper on the fish pot and then turn off the heat.