Tender meat is suitable for steaming fish, and fresh live fish must be slaughtered now. Fish with a flat body is suitable for steamed fish. Steamed fish made of round fish is not delicious, too round to steam, steamed inside, old outside. Fish with fewer thorns are suitable for steaming fish. Too earthy to steam fish, such as catfish; Too thin, too meaty and too fishy are not suitable for steaming fish, such as hairtail; The stale frozen fish is not suitable for steaming fish, and the meat is firewood, which retains the fishy smell inside the fish; There are also snakehead and carp, which are not suitable for steaming fish. The species suitable for steamed fish are grouper, turbot, osmanthus fish and perch. To sum up, fresh live fish, with tender meat, less thorns and flat body, is suitable for steaming fish. When cooking fish dishes, the skill is to remove the fishy smell, only to remove the fishy smell.

Only delicious is delicious, so how to get rid of fishy smell? Find out the source of fishy smell. I often see someone cooking fish dishes and mentioning pulling out the fishy smell line. In fact, the so-called fishy smell line has been wrong for many years. It is just the balance nerve line of fish, and has nothing to do with the fishy smell. The real fishy smell is rooted in the black membrane of the fish belly, so it must be cleaned with nails during basic treatment. The bones and muscles in the fish throat must be pulled out during basic treatment. It can be said that the blood of fishbone is the biggest source of fishy smell. In the basic treatment, we must dig out the membrane, dig out the sticky blood and rinse it clean. Soup, fish will produce some soup after steaming. This soup must be poured out, it smells fishy. Coffee is usually changed. If steamed fish wants to be delicious, we must do the above, and effectively curb the fishy smell, which will be delicious. The following coffee will share with you a recipe for steamed sea bass. I hope you like it. Steamed Chinese Bass

Before we begin to introduce the menu, there are some words about coffee. Please read it carefully. Kill the fish fresh, not too big, 1.2 Jin is the best, and the three fishy roots are thoroughly treated. Steamed fish water must be poured out! Steamed fish water must be poured out! Steamed fish water must be poured out! Say the important words three times. Steamed fish with soy sauce and steamed fish. Hot soy sauce is the best way to pour fish. Don't put salt on the fish in the curing stage, just use cooking wine and ginger slices, which will affect the freshness of the fish. Sprinkle oil on the chopped onion to stimulate the fragrance of onion. All the problems have been solved. Now let's start cooking steamed fish. List of ingredients: fresh sea bass 1, ginger 1, half onion, onion 1, steamed fish and soy sauce 30g, cooking wine 1 tablespoon, and proper amount of oil.

The first step: the basic treatment of fish: the black membrane of abdomen is cleaned; Pull the bones and muscles of the throat clean; Dig, clean and drain the sticky blood. Cut three knives on both sides of the fish to make it delicious. Coat the fish with cooking wine. Finally, put ginger slices at the opening and shredded ginger at the fish belly, and marinate for 20 minutes.