Ingredients: one mandarin fish (about 750g).

Seasoning: ham, magnolia slices, mushrooms,

Seasoning; Compound soy sauce with shredded onion and ginger, salt, monosodium glutamate, chicken powder, cooking wine and steamed fish (available in the market)

Making:

1, wash fish intestines and gills.

2, fish noodles open peony knife, ham, magnolia slices, fragrant ancient slices.

3, fish cooking wine, salt, monosodium glutamate, chalk, compound oil flooded straight 10 minutes, put ham, magnolia slices, fragrant ancient slices into the fish knife edge in turn, steam in a cage for 10 minutes, take out, put shredded onion and ginger (like spicy red pepper) on the fish noodles, put 75g of oil on the pot, and burn to 7.

Features: light and palatable, rich in nutrition.

46 >； Seven secrets of steamed fish

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.