Ingredients: 400 grams of fresh mandarin fish, 20 grams of shredded green onions, 10 grams of ginger slices, 25 grams of shredded ginger, appropriate amount of soy sauce and cooking oil.

Method:

1. Clean the mandarin fish first. It must be killed freshly and do not leave it for too long.

2. Then add 5 grams of shredded green onions and 5 grams of shredded ginger into the fish belly.

3. Place 10 grams of ginger slices on the bottom of the plate, then put the fish, and then put the remaining shredded ginger and green onion on the back of the fish.

4. Put hot water in the pot, wait for the steam to come up, add the fish, steam over high heat for 250 seconds, uncover the pot, and put all the soup, ginger slices, and green onions in the fish plate. Throw it away, add 10 grams of shredded ginger and green onion on the surface of the fish, put it into the steamer, steam for 100 seconds over high heat and then serve.

5. Finally, pour in soy sauce, pour an appropriate amount of hot oil, and you are ready to eat.

Six big mistakes:

1. When steaming fish, the fish must be fresh. Do not kill fish in the morning and steam it in the afternoon. It is no different from dead fish. Do it that way Steamed fish is not delicious at all, don’t make this mistake.

2. Use hot water to steam fish. If you steam fish this way, the fish meat will be really tender and fragrant. Do not use cold water.

3. When steaming fish, do not salt the fish in advance, because after the fish is salted, the fish will be dehydrated, and the fish will taste dull, not delicious at all, and taste like grass.

4. The time for steaming fish must be grasped. How to judge whether the fish is steamed is done by looking at the fish’s eyes. If the fish eyes pop out, it means the fish is steamed.

5. The soup in the fish needs to be poured out halfway, because the soup has a very strong fishy smell. If we pour it out, add new shredded ginger and green onion to make the fish eat it. It will be more fragrant. Many people say that if you open the lid of the pot midway, the fish will definitely not taste good. However, if you do not dump it, the fish will be fishy and steamy. Opening the lid of the pot midway will not have much impact. This step is very important.

6. Fish tastes delicious, so don’t add too many seasonings. The soy sauce contains a lot of salt. When you pour it on the fish, it will taste very good.

1. Many people will definitely say that if there is no salt in the whole process of your fish, will the fish be delicious? In fact, when steaming fish, do not add salt. Adding salt in advance will dehydrate the fish, making the fish not tender and smelling fishy. After the fish is steamed, we pour an appropriate amount of soy sauce (soy sauce contains Lots of salt), the fish is very tasty when eaten.

2. When steaming fish, we need to use a lot of shredded green onion and ginger. These two flavors can properly remove the fishy smell and increase the fragrance of the fish, and we need to remove the juice from the fish during the process. Pour it out, because the juice has a very strong fishy smell. Pour it out, and then add new shreds of ginger and green onions to make the fish taste more fragrant.

3. Some people say, can steamed fish be cooked in 6-8 minutes? As long as your home has enough heat and steam, 400 grams of fish can be completely steamed in 6-8 minutes, which is the time it takes to steam. If it is too long, the fish will taste very bad.