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Hello, steamed fish is a common Chinese cooking dish, and steamed fish soy sauce is an important flavoring sauce for steamed fish. Here are the steps to make soy sauce for steamed fish:

Materials:

- Edamame 40g

- Ginger 20g

- Shallot 15g

- Fresh water 100ml

- Soy Sauce 30ml

- Rice Vinegar 30ml

- Sugar 15g

- Cooking Oil Moderate amount

Practice:

1. Rinse the edamame in clean water and drain. Finely chop the ginger, and cut the green onion into segments and set aside.

2. Pour appropriate amount of oil into the pan, heat until 70% hot, pour the tempeh, minced ginger and green onion into the pan and burst incense.

3. Add water, soy sauce, rice vinegar and sugar and stir well, bring to a boil, then turn down the heat and cook for about 5 minutes until the sauce is thick and glossy.

4. Turn off the heat and allow the sauce to cool naturally, you can leave it to cool a little before pouring it over the steamed fish.

It should be noted that when making steamed fish soy sauce, you need to adjust the proportion of ingredients according to personal taste in order to achieve the best taste results. In addition, steamed fish soy sauce can also add some other seasonings, such as pepper, five-spice powder, etc., to enhance the aroma and taste.

In short, steamed fish soy sauce is one of the indispensable and important seasonings for steamed fish, which is simple and easy to make, you just need to pay attention to the proportion of seasonings and heating time. We hope you will try to make delicious steamed fish soy sauce to make steamed fish more delicious and savory.