The most important thing about steamed fish is "fresh". If you want to eat delicious fish, you must pay attention to several points. First of all, choose fish, of course, live fish, it is best to buy and steam now. It is best to choose fish with few bones, which is convenient to eat, tender and delicious, and it is best not to be too big and easy to heat and cook. Then there is the temperature and seasoning of steamed fish. Generally, the temperature must be cooked by fire and the timing must be accurate. This time has a lot to do with the size of the fish, so if we cook steamed fish at home, we usually buy about a catty of fish and steam it medium-cooked. Seasoning, mainly soy sauce, I often use Lee Kum Kee to steam fish and soy sauce, the taste is quite acceptable to me, and it is also available in the market.

Today, sunfish is steamed. This kind of fish is generally not big, and it will be big from eight taels to one catty. Fish bones are few, but fish is tender. Steamed fish tastes crunchy. I don't know if my description is correct. Parents who have seen it can buy it themselves and try it.

Steamed sun fish with dish name

Ingredients: a sunfish, onion and ginger.

Seasoning wine, salt, oil, steamed fish and soy sauce

Exercise 1. Prepare ingredients, wash and drain for later use.

2. Shred ginger and put some at the bottom of the steamed fish dish.

3. Fish maw with ginger and onion.

4. Coat the fish with a thin layer of salt.

5. Pour another bottle of rice wine and wipe it evenly.

6. Steam in a pot with boiling water for 8 minutes.

7. Take the steamed fish out of the pot and pour out the juice from the fish dish.

8. Rearrange shredded ginger and shredded onion on the fish.

9. drizzle with steamed fish and soy sauce.

10. Boil the meat and pour the oil on it.

Tip 1. Fish must be fresh, and it is best to kill it now and steam it now.

2. Don't buy too big steamed fish, about a catty is the most suitable, easy to be heated evenly and easy to cook.

3. The water in the fish steamer must be boiled before steaming, so that the fish steamed quickly will be firm and tender.

I think it is necessary to add salt to the fish. Just a thin layer, not too salty. Wine is a necessity to remove the fishy smell. Cooking wine and yellow wine are most commonly used, and some people use white wine. I've never tried it.

4. Steamed fish should be eaten hot, but not cold.

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