Do you put pepper in the stewed fish?

Generally, there is no pepper in stewed fish.

Although pepper is suitable for all kinds of beef and mutton, it is not suitable for stewed fish. It will not only destroy the protein contained in the fish, but also affect the taste of the fish, so that the fishy smell cannot be emitted and can only be accumulated in the fish soup. In this way, the fish is not fresh and tender, and the fish soup has a strong smell, so no matter what fish is stewed at home, don't put pepper.

Pepper and star anise are the most taboo in stewed fish. The reason for this is the following：

1, Zanthoxylum bungeanum is spicy and exciting, and stewed fish soup will cover up the umami flavor. Because the smell of pepper is irritating, the smell will be directly integrated into the fish soup in the stewed fish soup, which completely masks the umami taste of the fish soup and makes it taste like pepper.

2, pepper, star anise is warm, stewed into fish soup is easy to get angry. Because star anise and pepper are warm, grass carp commonly used for stewing fish is also warm, and the soup itself is hot. When the soup is stewed together, it will overheat and get angry easily.

3. Zanthoxylum bungeanum and star anise have strong adsorption, and the stewed fish soup is black. Because star anise and pepper are dry spices with many pores, it is easy to absorb the fat particles in fish soup when they are added to it for stewing. It is difficult to stew the fish soup white and black, and the fish soup will lose its appetite.

Stewed fish soup pays attention to the white and fragrant soup, so only by doing the following three things can stewed fish soup be fragrant and delicious:

1, fry the fish first. Because the creamy smell of fish soup mainly depends on the fat in the fish being differentiated into small particles in thick soup, if you want to better stew and differentiate the fat particles in the fish, you should first fry the fish in moderation to make the fish soft and easy to cook, so that the fish soup can be better stewed.

2. Boil in hot water. Many people directly stew fish in cold water after frying fish soup, but they don't know that this step is very wrong at this time, because the newly fried fish itself is very hot, and if cold water is directly added at this time, the fish will become hard and tight because of the instant cooling, which makes it difficult to stew the subsequent stew white;

3. Stew at high temperature. Stewed fish soup must be stewed with fire, so that the fat in the fish can be quickly stewed and differentiated into small fat particles, and the fish soup should be stewed to a boil within 5 minutes as far as possible, so that the fish soup stewed with fire is the most fragrant. Even if the soup turns white for too long, the fragrance will be lost, and eating firewood fish is even worse.

(1) Fish soup stew doesn't need too much seasoning, only onions and ginger are needed to remove the fishy smell and enhance the fragrance, and salt monosodium glutamate is used to improve the taste and enhance the freshness, so a good fish soup can be stewed. Friends who don't eat monosodium glutamate can add some sugar.

(2) If you want to make the fish soup more fragrant and creamy, you can add a small piece of lard to stew at the same time, so that the fish soup will stew faster and more fragrant.

(3) If you want the stewed fish to be more nutritious and calcium-enriched, you can add a proper amount of tofu to stew it together. Calcium in tofu is hard to be absorbed by human body, but there is vitamin D in fish to help absorb calcium. It's economical to eat tofu stewed fish soup together.