Steamed fish is an essential dish in my family for the New Year.

It stands to reason that cooking fish in the north is generally stewed, boiled and roasted, while steaming is the practice of Jiangsu, Zhejiang and Guangdong. My mother doesn't know where she learned this skill. She studied it herself and did quite well: the fish is fragrant, fresh, soft and tender, and it will be praised by her family every time.

Growing up, every New Year, what I look forward to most is watching steamed fish steaming on the dining table ~

I asked my mother before, what's the secret of steaming fish? But my mother's answer is always: "nothing special."

In recent years, I have taught myself to cook, and gradually found that steaming fish seems simple. In fact, there are many doorways in it, from purchasing, cleaning and steaming to the final seasoning treatment, all of them pay attention to it, and the taste will be greatly reduced if one step is not in place; I found many recipes and tried many times. My steamed fish is better than my mother's.

Before it's too late, let's take a look at the tips for steaming fish:

To make steamed fish well, the first thing to pay attention to is to buy fish.

When cooking steamed fish, you must choose the freshest fish. When buying food, fish must be bought last. I have to watch the stall owner help me pick one alive, clean it up and go home immediately. If it is left for a long time, the tenderness of the fish can't be guaranteed. If it freezes, try something else. Steaming doesn't suit it.

You should also pay attention to the size of the fish, about a catty is the most suitable. Too big fish is difficult to steam: either it can't be steamed thoroughly, and it is cooked externally and endogenous; Either it is well-done or overheated, so the fish is not tender.

After buying home, wash the fish thoroughly from the inside out. Steamed fish doesn't have much seasoning, but it tastes like the fish itself. If it is not cleaned, the fishy smell can't be hidden at all, especially the black film in the stomach, which must be removed.

After cleaning, you can marinate it a little:

First of all, make a knife in the thick part of the fish, so as to ensure the consistency of maturity when steaming; Next, add a little salt and cooking wine to marinate for about ten minutes-this step is to remove the fishy smell and increase the fragrance, and a little seasoning is enough, without affecting the fragrance of the fish itself.

When the fish is marinated, we can prepare containers:

Rub a thin layer of oil on the steamed fish plate to prevent the fish from sticking; Put onion and ginger slices on it to support the fish and let the hot air touch the downward side of the fish-some people are used to putting chopsticks or spoons, but I prefer onion and ginger, which can play a role in seasoning and deodorizing when steaming.

After preparing these, the fish is almost marinated. Next, we need to add a key element: put some lard on the fish. If there is really no lard, it is the same to put a few pieces of fat and thin pork.

Fish itself has less fat. Adding lard can not only improve the tenderness of fish, but also add some flavor. There is a scene of steaming fish in eat drink man woman. The fish is covered with a sticky substance, which is actually pig net oil. Wrap the fish and steam them together in a pot, let the oil penetrate into the fish, and then peel it off when eating. Pig net oil is hard to find and troublesome, so you can use ordinary lard, as shown by the arrow below.

Well, it's been a long time, and now you can officially cook.

About a catty of fish can be steamed for 7-8 minutes. After turning off the fire, wait two minutes before opening the lid, so that the fish can be fully steamed by the residual heat and not overdone. It must be noted that the firepower should always be maintained, and the firepower cannot be unstable. Don't just drive for a while, wait patiently.

When the fish is fully ripe, this is the last seasoning step:

Pour some steamed fish soy sauce around the fish, cut some shredded onion (or add shredded ginger and green pepper) and rub it on the fish, while burning some oil. When the oil smokes slightly, pour it on it: this practice is very common in Cantonese cuisine, and it is the key seasoning step of this dish-the spicy taste of onion, ginger and garlic is stimulated by hot oil, and at the same time, the seasoning is infiltrated into the fish by heat, and it is served on the table, and the house is full of fragrance.

After this step, a perfect steamed fish is ready.

Finally, by the way, if you can, you can consider starting with a steamer, which is especially suitable for Chinese food: the steamer can adjust the temperature, which is more accurate and worry-free than the steamer, and unlike the steamer, which burns steam all over the house, so you can choose a larger capacity and more accurate temperature control, and just put the dishes in. Recently, the renovation of new houses needs to transform the kitchen. I'll start with the steamer and plant 45 steamer on the picture. It has accurate temperature control and steam recovery functions, which can better ensure internal heat. The cooking effect of steamed vegetables is much better than that of ordinary steamer.

This New Year's Eve, I'm going to cook a steamed fish and let my parents taste my cooking. When I was a child, I was looking forward to the fish being served on the table, but unconsciously, the important task of serving delicious food to my family has shifted from my mother to me.