If these steps are not done well, the smell of steamed bass will be even stronger. You can refer to them and find out what your problem is.

This step is that the steamed fish juice must be steamed and thrown away. Many people didn't notice this, and directly poured the steamed fish oil, so the fish was very fishy. This steamed fruit juice has a strong smell. After the bass is steamed, the fragrance comes out completely. Did you not pay attention to steaming for a few minutes, then pour out the onion Jiang Shui, add some shredded ginger onion to continue steaming, and finally pour a proper amount of steamed fish soy sauce? Take out the steamed bass, pour out the soup, add a proper amount of steamed fish soy sauce, spread three shreds on the fish, and finally pour hot oil on it to serve. I hope I can help you. If you want to know more about food, please pay attention to "Xiaolong Home Cooking". The perch made by this method generally doesn't smell fishy. There is generally no steamed fish soy sauce at home, so my soy sauce is poured on the fish in advance, marinated with a little cooking oil, and then poured with hot oil after steaming.

Put fresh shredded onion, shredded ginger, shredded garlic and shredded red pepper on the fish and pour in a proper amount of steamed fish sauce. Heat oil in a pot and pour it over shredded onion, ginger, red pepper and fish. Add two pieces of coriander leaves to decorate and serve. Boil the pot with water, and steam the salted perch in a plate. A catty and a half of fish should be steamed for eight to nine minutes. The time I said is eight minutes when steaming with zongye (I usually steam the fish on zongye, which not only has the fragrance of zongye, but also makes the fish cook quickly. However, it is not easy to make really delicious and authentic steamed bass. When cooking steamed bass, don't miss this action. Many people don't listen, so the fish they make don't feel tender and smooth. The meat of perch is white and tender, with few thorns and delicious taste. Steamed bass is one of the traditional famous dishes with Guangdong characteristics, which belongs to Cantonese cuisine and is also one of the seafood recipes. Steamed bass is the main ingredient, supplemented by steamed fish soy sauce and hot oil, and the taste is salty and fresh.