Tender meat is suitable for steaming fish, and must be freshly slaughtered and freshly killed. Fish with a flat body are suitable for steaming. Fish body meat round fish to do steamed fish is not good, too round steamed through, inside steamed through, outside and old. Fish with few thorns are suitable for steamed fish. Too heavy earthy flavor is not suitable for steamed fish, such as catfish; too thin, less meat and sea fishy flavor is too heavy is not suitable for steamed fish, such as scallops; not fresh frozen fish is not suitable for steamed fish, the meat is more firewood, and fishy are preserved in the body of the fish; the meat is more firewood and black carp, carp and so on, is not suitable for steamed fish. Suitable for doing steamed fish varieties are: grouper, turbot, guppy, perch, summed up that the meat is tender, spiny and flat body of the fresh live fish suitable for doing steamed fish. Do fish dishes, power in addition to fishy, only in addition to fishy,

There is a fresh and fresh aroma can be said, then how to get rid of fishy? Figure out the root cause of fishy often see people do fish dishes, mentioned pulling out the fishy line, in fact, the so-called fishy line backing pot for many years said it is very wronged, it is but the balance of the fish nerve line, with fishy not half a penny relationship, the real root cause of fishy fishy in the fish belly of the black membrane in the basic processing must be used to pick up the fingernails clean. The sinews in the fish's throat must be ripped out during the basic treatment. The bone blood of the fish bone can be said to be the biggest source of fishy flavor, in the basic treatment must be gouged open the film, the blood of the bone and rinsed clean. Soup, fish after steaming will be out of a part of the soup, this soup must be poured, very fishy and fishy, coffee is generally a change of plate. Steamed fish to be delicious, you must do the above points, effectively curbing the fishy flavor, before there is a fresh aroma can be said. The following coffee to share a steamed sea bass recipe, I hope you will like. Steamed sea bass

Before starting the recipe, coffee has a few words of advice, please read carefully. Fish should be fresh and live killed, not too big, 1.2 pounds of the most fresh, three fishy roots to deal with thoroughly. Steamed fish water must be poured out! Steamed fish water must be poured out! Steamed fish water must be poured out! It's important to say it three times. Steam the fish with soy sauce, and pour hot soy sauce over the fish for the best flavor. Don't salt the fish during the marinating stage, just use cooking wine and ginger, salt will affect the tenderness of the fish. Shredded green onion yards before splashing oil, can stimulate the flavor of green onion. Problems are solved, now start to make steamed fish. Ingredients list: fresh sea bass 1, ginger 1 piece, half of a large onion, a small onion, 30 grams of soy sauce steamed fish, 1 tablespoon of cooking wine, oil in moderation

The first step: the basic treatment of the fish: the black membrane of the abdomen to pick clean; throat tendons and bones to pull clean; paste the bones and blood to pick clean, clean, and drain. In the fish on both sides of the body of three cuts on each side to facilitate the flavor, with cooking wine coated fish, and finally in the opening clip on the ginger, fish belly stuffed with ginger, marinated for 20 minutes.