Steamed fish soy sauce steamed fish can be poured in it, steamed fish practice:

Instrument preparation: chub, salt, green onions, ginger, cooking wine, green onions, edamame in moderation

Practice:

1, fish washed and dried (be sure to remove the black membrane inside the belly).

2, in both sides of the fish body each diagonal cut a few knives, so that the seasoning is more easily into the flavor.

3, onion and ginger clean, cut into julienne, spare.

4. Rub the head of the fish with the shredded green onion and ginger, then apply a small amount of salt to the belly of the fish and marinate for about 10 minutes with a splash of cooking wine.

5, half of the scallions cut into scallion flowers, half pulled into scallion joints.

6, after marinating the fish rinsed with water, take a steamer plate, put the clean fish on the plate, scallion section into the fish belly.

7, edamame spread on the surface of the fish, steamer with water on high heat to boil, into the fish cover steamed for about 10 minutes (this time to the size of the fish to decide)

8, the fish steamed out of the pot, moved into the fish plate, sprinkled with scallions burned hot oil, dripping on the scallions, popping scallions on the flavor can be.

Expanded Information:

Cooking Tips

1, you can also be adjusted to the dipping sauce (soy sauce, vinegar, oil) sauce in a small bowl, with the fish on the pot to steam, fish out of the pot, remove the seasoning from the pot, poured over the fish, so that the pouring sauce compared to the previous raw sauce, the fish flavor softer.

2, fish marinated beforehand can help deodorization, pre-salted fish with salt, the amount of salt to control, do not put too much, because the last but also poured with salty steamed fish soy sauce.

3, if the fish is too thick, you can slice it open and steam it, so that the steamed fish taste tender, but also easy to cook

4, steamed fish must be fresh, live fish, so that the taste of the fish is good.

5, steamed fish under the body of the fish pad on some onions and ginger, you can hollow out the body of the fish, steaming when the hot air circulates more evenly, so that the fish on both sides of the same degree of familiarity;

6, bell peppers can be used when steaming, in order to take its fresh and spicy taste, steamed and then half, take its color.