Why do we use hot water to stew fish head soup? What are the detailed steps to stew fish head soup?

Fish stew is a very delicious dish. I have eaten this fish stew by chance and I will never forget it. I made this taste based on my memory. I think it is better than the one I ate that time. My husband also approved it after tasting it! My family makes this fish stew once a week. The fish is fresh and delicious, and the soup and rice are so delicious that I can't stop eating it. I eat it all up every time. So why do we use hot water to stew fish head soup? What are the detailed steps of stewing fish head soup? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Why do we use hot water to stew fish head soup?

2. What are the detailed steps for stewing fish head soup?

3. How to cook fish with angelica dahurica

4. Should I use high or low heat to stew fish soup?

Why do we use hot water to stew fish head soup?

This way the food will be fresher and the color will be more beautiful.

Fish soup is all about the word "fresh". If it doesn't have freshness, there is a lot of knowledge involved when it comes to stewing fish soup. Many people like to drink fish soup. If it is well done, it is delicious. But if it is not well done, the taste of the stewed fish soup is relatively poor, and it is easy to have a fishy smell. If you want to stew a fresh and tender fish soup, you must master the cooking skills. For example, in the process of stewing fish soup, adding cold water or hot water is the key to determining whether the fish soup is fresh or not!

I believe that many people, like me, pour cold water into the soup after the first pot is boiled. Adding cold water will increase the heating time, thinking that the umami taste will be more intense. In fact, this is a wrong approach. The correct approach is to add hot water. If you pour cold water directly, the fish meat will become loose and have a fishy smell. When the fish meat comes into contact with cold water, the nutrients in it will be affected and it will emit a fishy smell. Even adding ginger may not be able to cover it up!

What are the detailed steps for stewing fish head soup?

Ingredients: a fresh bighead carp head (you must buy freshly killed fish heads, otherwise the fishy smell will be very strong), a piece of handmade tofu (do not buy boxed tofu, handmade tofu is more flavorful when stewed), some green onions, ginger, garlic, salt, pepper, etc.

practice:

1. Cut the fish head in half with a knife, rinse it with clean water, remove the black film and gills inside the fish head, take an appropriate amount of salt, rub it evenly on all parts of the fish head with your hands, marinate for five minutes, and then rinse it with water (this can effectively remove the fishy smell);

2. Rinse the tofu with clean water, cut it into small square pieces with a knife, put it in an empty bowl, add appropriate amount of salt and clean water, soak it for about fifteen minutes, remove it and drain the water for later use;

3. Heat the pan over high heat, add a little cooking oil (preferably lard) to the pan, wait until the oil temperature rises to about seven layers, pour off the excess cooking oil, and then pour in an appropriate amount of cooking oil (this will ensure that the fish head does not stick to the pan when frying). After making sure the pan and oil are hot, put the fish head into the pan and fry over high heat until both sides of the fish head are golden yellow;

4. Pour enough boiling water into the pot (it must be boiling water, so that the fish head soup will be milky white), continue to boil over high heat, cover the lid, and simmer over medium-low heat for about 15 minutes;

5. When the time is up, open the lid, put the fried tofu, ginger and garlic into the pot, add a little pepper and salt to season and remove the fishy smell, then cook over high heat for about one minute, sprinkle with coriander and chopped green onion, and serve. This delicious fish head tofu soup is ready!

How to cook fish stewed with Angelica dahurica

How to cook fish head stewed with Chuanxiong and Angelica dahurica

Ingredients: 250 grams of silver carp head, 80 grams of dates (dried), 12 grams of Chuanxiong, 12 grams of Angelica dahurica, 3 grams of ginger, and 3 grams of salt.

practice:

1. Wash Chuanxiong, Angelica dahurica, red dates and ginger.

2. Remove the pits from the red dates.

3. Peel the ginger and slice it.

4. Rinse the big fish head with water, wash away the blood, and cut into pieces.

5. Put Chuanxiong, Angelica dahurica, red dates, ginger and big fish head into the stewing pot, add appropriate amount of water, cover it and put it into the pot.

6. Stew in water for about 4 hours.

7. Add fine salt to taste and it is ready to drink.

Should I use high or low heat to stew fish soup?

Boil the fish soup over high heat, and try not to use low or medium heat, and keep the fish soup boiling. The folk saying "boil tofu a thousand times and fish ten thousand times" refers to this principle. Some people want to keep the fish fresh and don't want to fry it. In this case, you can drop a few drops of animal oil into the boiling water to cook the fish.