Ingredients: fish 1, onion 1, ginger 1, carrot 1, soybean salad oil 5g, salt 1g, soy sauce 1, steamed fish and black soybean oil 2.

Accessories: 5 grams of soybean salad oil, salt 1 gram, light soy sauce 1 tablespoon, 2 tablespoons of steamed fish sauce.

1, fish scales, internal organs, wash and control dry water.

2. Cut the fish into pieces and put them on the plate.

3. Add sliced carrots.

4, parsley cut into sections, onion cut into silk for use.

5. Put the fish in a steamer, cook for 6 minutes, pour out the soup in the fish, add soy sauce, steamed fish sauce, coriander and shredded onion to the fish, and pour the cooked oil into the fish.

Precautions for steamed fish

1, choose fresh fish: choose fresh and lively fish with bright eyes and complete scales, which can not only ensure delicious taste, but also avoid fishy smell.

2. Treatment of cleaning fish: Remove scales from the fish, perform laparotomy, clean internal organs, and rinse with water. If the fish has thorns, it can be taken out with tweezers or boning forceps to avoid inconvenience when eating.

3. Seasoning: The seasoning for steamed fish is generally salt, soy sauce, shredded ginger and shredded onion. Can be adjusted according to personal taste, but not too much, to highlight the delicious fish.

4, light fire: when steaming fish, you should master the heat, generally steaming with medium fire or small fire. The time depends on the size of the fish, and it takes about 8- 10 minutes to avoid the fish from being overcooked and hardened because of steaming for too long.

5, steamer preparation: spread some vegetable leaves or steamed fish tofu in the steamer to avoid fish sticking to the bottom of the pot, which can also play a role in enhancing fragrance.

6. Pay attention to moisture when steaming: steam will be generated when steaming fish. Be careful not to let steam drip on the fish, which will affect the appearance and taste of the fish.