How to cook black fish without fishy smell and nutritious

In fact, no matter what kind of fish it is, if it is not handled properly, it will have a strong fishy smell, and these fishy smells will directly affect the taste of the food, so it is very important to understand how to remove the fishy smell. When handling fish, you must directly clean the internal organs, especially the black film on the belly of the fish.

1. First, we need to clean the herring. This step is also critical. Soak the black carp in water to thaw. It is very easy to handle the black carp before it is completely thawed. You can cut the fish's mouth with scissors and take out the internal organs and gills directly without breaking the fish gallbladder (the fish will taste bitter if the gallbladder is broken). The black film on the fish's belly must also be washed clean, otherwise it will taste fishy. The fins on both sides and back of the herring, as well as the tail, should be cut off. Wash twice more until there is no more blood.

2. Marinate the fish for twenty minutes in advance. It can be stewed whole or cut into sections. Make cuts on the fish and sprinkle a spoonful of salt evenly on the cut edge, inside the fish belly, and inside the fish head. Pour some cooking wine to remove the fishy smell and cut the ginger into slices and put it into the fish belly to remove the fishy smell.

3. Peel and wash the potatoes, cut into pieces, cut the onion into oblique pieces, slice the ginger, crush the garlic, put them in a bowl, add 1 spoon of cooking wine, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 2 spoons of aged vinegar, 1 teaspoon of sugar, a little chicken essence, 1 spoon of oyster sauce, add a little dried chili shreds and five-spice powder to remove the fishy smell, fill it up with water, and the sauce is ready.

4. After the fish is marinated, put the wok on the fire, rub the wok with ginger, and then pour in oil to prevent the fish from getting stuck. When the oil is hot, put in the herring and fry the fish over low heat. Don't turn it over frequently, as it will break. You can shake the edge of the wok to get as much oil as possible on the fish. When the fish is fried, you can easily turn it over with a spatula and fry the other side.

5. After frying both sides, pour the sauce, put in the potatoes, and add two bowls of water, making sure the water covers the herring. Turn up the heat and bring the pot to a boil. Taste the food and add some salt if it’s bland. Reduce heat to medium and simmer for 15 minutes until the sauce thickens.