Many women have the habit of blanching beef in boiling water first before stewing. However, this is not the right way to do it. If you want delicious beef, you just need to remember the following 3 steps, the meat will be soft, not fishy and not degraded. The first step: the beef needs to be soaked in water for half an hour. At this time, fresh beef often has a lot of blood, it is best to cut it into large pieces and then soak in clean water. This process can remove the blood, making the beef stew less fishy. Step 2: Prepare a pot of water, add beef with cooking wine. Note, do not use hot water for blanching, the correct method is to use cold water to slowly heat the meat. This not only does not reduce the quality of the meat, but also helps to remove impurities and excess blood. Therefore, this step is extremely important and must not be skipped. Cooking wine has the effect of deodorizing the fishy smell of beef effectively. Blanch beef in water should not be too long, about 1 minute at most. Step 3: During the stewing process, only a sufficient amount of water should be added, not halfway, after that, add various spices, especially vinegar. Beef itself has many tendons, thick meat, adding vinegar will help stew beef more tender, very easy to eat. After high heat, turn to low heat and cook for 1 and a half hours. Beef should be put on low heat until the beef is tender. If you have a pressure cooker, you can save time, cooking for 20 minutes is enough. To enhance the taste of beef, you can also add potatoes or white radish, it can also make beef more delicious.

In fact, in order to have delicious fish or sea fish or river fish, the processing stage so that the fish is not fishy is very important. There are many ways to get rid of the fishy smell after you’ve washed it.

Firstly, you should wash the fish with water to wash the rice, which will help reduce fish fishy when processing. Or when washing fish should rub salt on the body of the fish, wash off all the fishy blood in the abdomen and blood stagnant along the fish’s spine and gills.

Illustration.

Alternatively, you can use ginger alcohol, or rice vinegar or grain salt, fresh lemon to rub the surface and inside of the fish. The aroma of alcohol, vinegar or lemon and the antiseptic properties of the salt will quickly make the fishy smell go away and the fish will no longer be viscous.

After washing, let the fish drain or dry the fish before processing it will also help limit the fishy smell. And remember, the fish’s belly will have black membranes, this is one of the reasons why your fish pot is fishy. Therefore, you should peel off that black film and rinse thoroughly.

If you make fish that break the bile, you can use alcohol to rub it on the bile, leave it for a while, then rinse with cold water, the bitter taste of the fish bile will be gone.

The ingredients need to prepare:

• Fresh, delicious fish: You can choose carp, anchovies, and fruit.

• Green bananas: Range 4 – 5 fruits.

• Galangal: 1 small bulb or can buy pre-ground galangal.

• Ginger, dried onion, fresh chili.

• Bacon: 200-300g.

• Spices: seasoning seeds, soup powder, cooking oil, sugar, turmeric powder, delicious fish sauce.

Steps to perform the green banana stewed fish:

With this simple and delicious fish warehouse, your family will have a perfect meal right away.

• Clean fish, cut to taste, drain.

• The bacon is only exposed to boiling water, washed, sliced ​​to taste.

• Marinate bacon and fish with three teaspoons of soup powder, two teaspoons of seasoning powder, a little onion, chopped galangal, a little turmeric, two teaspoons of fish sauce. Let the fish infuse spices for 30 minutes. Occasionally stir or roll the fish up.

Galangal, thinly sliced ​​ginger.

• Chili fruit or cut into small pieces (depending on the spicy level).

• Put a little cooking oil in the pan, add 3-4 teaspoons of sugar, the sugar turns yellow, turn off the heat, add a little white water to get the brown sugar water.

• Wash green bananas, leave the outer green skin or peel the skin as you like, cut the cut into bite-sized pieces.

• Prepare pot, first layer put galangal, ginger on the bottom, followed by a layer of green banana. After infusing the fish, the fish is placed on top of the banana layer, alternating with pieces of bacon. Add chili, galangal and a few tablespoons of cooking oil together.

• Pour the broth into the pot, add water, bring to a boil and lower the heat until the water is gone. Tasting seasonings to fit your mouth but do not turn the fish, if the banana, meat and fish are not yet tender but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . Before turning off the heat, pour a few more tablespoons of cooking oil on top to make the pot more beautiful and shiny.

• When the pot of fish is completely dry, place it on a plate and enjoy it together.

Some things to note

You should note that when adding water to the fish stocking, you should not pour cold water, but pour boiled water into the warehouse so that the fish does not become fishy. Note, during the storage process, do not turn or mix the fish because it will make the fish crush and lose its appetite.

• Initially, when you first put the pot of fish on the stove, you should cook the pot very high until the fish is boiling, lower the heat until the water is dry.

• When stocking fish, you should store with a little chicken fat or pork fat, the fish will be fatter and delicious.

• You can also add a little coconut milk in the pot of fish stock to make the fish more spiced, fatty and fragrant. Finished fish stock should sprinkle a little more pepper to make the fish more fragrant.

• One thing that women need to keep in mind is that they should not put oil / fat on the fish right from the moment they are marinated, because by doing that, the fish will soften.