When steaming fish, compare the boiled fish sauce and steamed fish soy sauce. The steamed fish soy sauce is better and more delicious.

5 Tips for Steaming Fish

1. When handling the fish, scratch the back of the fish several times, especially in the thick parts of the fish. This will not only make the fish It is easier to cook and makes the fish easier to taste.

2. When steaming fish, we need to place two chopsticks, place the fish body parallel to the chopsticks, and keep the chopsticks close to the back of the fish. Remember not to place them vertically.

3. We pay attention to the truth of the fish. The fish head should be facing inward, because the fish head will be more difficult to cook on the outside. It is so fragrant and the infuriating energy inside will be more abundant, so the fish can be cooked. The head is easier to cook.

4. There is also a certain skill in sprinkling ginger slices and green onions on the fish. We need to put the ginger slices on the gills of the fish, which can effectively remove the fishy smell and spread them in the fish’s belly. Also add some green onions and ginger slices.

5. When steaming fish, there will be a lot of steam flowing in the plate. We need to pour out the juice, because the juice contains a strong fishy smell. We have to pour it out. This will make the fish taste less fishy.

Three ways to steam fish

Steamed cod

Ingredients:

One piece of cod, appropriate amount of green onion, 3 slices of ginger, half a spoon of salt , appropriate amount of soy sauce for steamed fish.

Steps:

1. Scrape off the scales of the cod, remove the black membrane, and wash it clean. Marinate with two spoons of cooking wine and half a spoon of salt for half an hour.

2. Place ginger slices under the cod. Boil water in a pot, add cod and steam over medium heat for 7 minutes.

3. After steaming, sprinkle an appropriate amount of steamed fish with soy sauce. If the taste is heavy, pour more. Sprinkle the chopped green onions, heat the pan with oil, and pour the hot oil over the chopped green onions. The tender and delicious cod is ready to be cooked.

Steamed fish fillet

Ingredients:

Adequate amount of fish fillet, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of steamed fish soy sauce, appropriate amount of salt, pepper Appropriate amount, cooking wine, and cooking oil.

Steps:

1. You can do the same thing if you buy half a piece of fish at home, or you can buy a whole fish yourself. Just separate it, half steamed, half pickled, and both Isn’t it a good way to eat it? Otherwise, steaming both slices at the same time will be more enjoyable.　　　　

2. Cut off the fish fillets. Divide the ribs into small pieces, keeping the belly connected, add salt, cooking wine, steamed fish in soy sauce and marinate with chopped green onion and ginger.

3. Shape the marinated fish fillets and place them on a plate. Top the plate with slices of ginger and green onions.

4. Steam in a cage with boiling water for eight minutes.

5. After the pot is boiled, pour the steamed fish soy sauce again, take up another pot, heat the oil, and pour it on the fish fillets to stir up the aroma.

6. You can garnish with chopped green onions before serving.

Tips:

When steaming fish, I like to pour the soy sauce on the steamed fish twice, once when marinating and once before pouring the oil. I feel it tastes better this way. Woolen cloth. The fish fillet is tender and tender, so time it carefully and don't overcook it.

Steamed sea bass

Ingredients:

1 sea bass, 2g of salt, half a green onion, 1 piece of ginger, 3g of Sichuan peppercorns, 1 spoon of cooking wine, 1 tablespoon light soy sauce.

Steps:

1. Clean the internal organs of fresh sea bass, score the fish twice, and apply a thin layer of fine salt on the inside and outside.

2. Apply another layer of cooking wine inside and outside.

3. Place green onions and ginger slices on the bottom of the fish plate.

4. Stuff the fish belly with shredded green onions and ginger.

5. Place the fish on the fish plate, and spread a layer of shredded green onions and ginger slices on the fish.

6. Boil water in the pot first, then add the fish plate after the water boils. Steam over high heat for ten minutes.

7. After ten minutes, turn off the heat and pour in a spoonful of light soy sauce.

8. Add some chopped green onion.

9. Put a little peanut oil in the pot, add Sichuan peppercorns, fry the Sichuan peppercorns over low heat until they turn brown, remove the Sichuan peppercorns and discard them, leaving the Sichuan peppercorn oil.

10. Pour the peppercorn oil on the fish.

11. Eat it while hot, it tastes very delicious.

Tips:

1. The steaming time does not need to be too long, ten minutes is enough for fish weighing more than one kilogram.

2. I don’t think you should omit the last step of drizzling peppercorn oil, as the taste will be enhanced by a level.