Among the many cuisines, fish stew is a dish with a long history and many beloved dishes. Not only is it delicious, but it is also nutritious and has a unique flavor. However, in order to stew delicious fish, in addition to the choice of ingredients and heat, the combination of spices is also crucial. Today, we're going to explore the five key spices that are indispensable for fish stew – perilla seeds, star anise, dried chilies, tangerine peel, and grass fruit.
1. Perilla seeds
Perilla seeds, also known as soybeans, are a common Chinese herbal medicine. Perilla seeds have a special aroma that removes the strange smell of the fish and makes the stewed fish more delicious. When using, the amount of perilla seeds should not be too much, generally according to the size and quantity of fish, usually only need to add 1 gram per catty of meat. Put the basil seeds in a pot with the fish and simmer slowly over low heat to allow the flavor to fully enter the fish and enhance the texture of the whole dish.
Second, anise
Star anise, also known as the big ingredient, is a spice with a special aroma. When making fish, star anise can remove the strange smell of fish, making the ingredients more delicious and fragrant. When using, the dosage of star anise should not be too much, generally add a few grains per catty of meat. Put the star anise in a pot with the fish and simmer slowly over medium-low heat to allow the aroma to blend well with the fish and enhance the aroma of the whole dish.
3. Dried chili peppers
Dried chili pepper is a spice with a spicy taste. Not only does it add spiciness to the dish, but it also removes the fishy smell of the fish, making the stewed fish more delicious. In addition, dried chili peppers also have a certain bactericidal effect, which can ensure the hygiene and safety of food. When stewing fish, the amount of dried chili peppers can be adjusted according to personal taste, or it can be left out. The dried chili peppers are placed in a pot with the fish and slowly simmered over medium-low heat to allow the spiciness to fully penetrate the fish, thereby enhancing the spiciness and flavor of the whole dish.
Fourth, tangerine peel
Tangerine peel is a kind of Chinese herbal medicine with a special aroma. When stewing fish, tangerine peel can soften the fishy smell in the ingredients, making the stewed fish more delicious and delicious. When stewing fish, the amount of tangerine peel should not be too much, generally only a small piece needs to be added. Put the tangerine peel in a pot with the fish and simmer it slowly over low heat to allow the flavor to fully enter the fish and enhance the taste and aroma of the whole dish.
Fifth, grass fruit
Grass fruit is a spice with a special aroma. When stewing fish, the function of grass fruit is mainly to increase flavor and remove fishiness. It removes the fishy smell of the fish and makes the ingredients delicious and delicious. When stewing fish, the amount of grass fruits should not be too much, generally only one or two grass fruits per catty of meat. Put the grass fruit and the fish in a pot and simmer slowly over low heat to allow the aroma to fully enter the fish and enhance the aroma of the whole dish.
In summary, perilla seeds, star anise, dried chilies, tangerine peel, and grass fruit are the five key spices that are indispensable when stewing fish. Each of them has a unique aroma and medicinal value, which can remove the fishy smell of the fish meat and enhance the taste and aroma of the whole dish when stewing fish. During the cooking process, we need to mix these spices according to the size and quantity of the fish and personal taste, so as to make a delicious fish stew. At the same time, we also need to pay attention to the control of the heat and time to ensure that the stewed fish is tender, juicy and delicious. Only in this way can we truly taste the unique flavor and charm of fish stew.