Fish tastes delicate and delicious, and many people like to eat it, especially because it is rich in vitamins, minerals and unsaturated fatty acids, so eating more fish is good for your health.

On holidays, there is always a fish dish on the table, and the most common one is steamed fish, which is simple and only takes a few minutes to steam. But many people don't taste good, not only the taste is old, but also the smell is heavy, which is not good at all. Today, I will share with you the skills of steaming fish and collect your favorite food.

When cooking steamed fish, everyone knows to marinate it, but many people are wrong in this step.

When pickling fish, most people will add salt directly, which will make the fish lose water, taste old and steam for a long time. The chef said, pay attention to three details to ensure that the steamed fish is tender and delicious without any fishy smell.

Skills of steaming fish

(1) Pickled with onion and ginger.

When pickling fish, many people will pickle it with salt and cooking wine. In fact, steamed fish is "fresh" and does not need to be savored in advance. Pickling will only make the meat quality worse, and cooking wine can't go fishy. The chef said that the traditional and effective method is to add onions and ginger. This fish is tender and has no fishy smell.

(2) Boil water on the pot.

This is the most error-prone detail of steamed fish. Is it cold water or boiled water?

If you put cold water in the pot and steam it for a long time, the fish will be older, lose more water and smell like firewood. The correct way is to put water on the pot. The temperature in the pot is high, which can quickly lock the water and make the fish fresh and tender.

(3) Steam for no more than 10 minute.

Some people made mistakes in this step. Should I steam with a big fire or a small fire? If steamed with low fire, it will also prolong the steaming time, the fish will lose more water and the meat will get old. Keep the fire steaming, keep the pot at a high temperature, not only can it steam quickly, but also the fish will lose less water and taste tender, smooth and delicious.

Generally, the weight of steamed fish is only 1~2 Jin, so the steaming time should not exceed 10 minute, and the fish is the freshest.

Share with you the specific method of steaming fish, which is very simple. If you like to eat, learn quickly.

bouillabaisse

Prepare fresh perch, green onion, ginger, soy sauce and green pepper.

working methods

1, steamed fish usually use perch, buy a live fish and wash it. If the fish scales, gills, black membrane and fish sticky bone and blood are disposed of, the fishy smell will be reduced by 80%.

2. Rinse the perch twice with clear water, draw a few lines on each side, prepare onion and ginger slices, beat them into onion and ginger juice with a wall-breaking machine, rub them on the fish and marinate for 20 minutes. Onion and ginger juice can effectively remove the fishy smell and keep the fish fresh and tender, which is much better than salt and cooking wine.

Put some chopsticks on the plate, salted fish on the chopsticks to facilitate air circulation, and put some onion and ginger on the fish.

4. Boil water in a steamer, add perch, steam for 8 minutes on high fire, take it out after turning off the fire, take off chopsticks, pour the juice into a plate, and then throw away the onion and ginger slices. It should be noted that the juice in the plate can't be left, it contains mucus and blood, and the smell is very heavy.

5. Put some shredded onion, shredded ginger and shredded pepper on the fish, pour some soy sauce, burn some hot oil, pour it directly on the fish to stimulate the fragrance, and the steamed fish will be ready.

The chef has something to say.

When steaming fish, use chopsticks or onion ginger to support the fish, which is conducive to the circulation of hot air, so that it can be steamed quickly from top to bottom, and there will be no shortage of heat below. After steaming, the juice in the plate is not "fresh water" but "fishy water", so it must be poured out, otherwise it will seriously affect the taste of steamed fish.