The most important thing about steamed fish is "fresh". If you want to eat delicious fish, you have to pay attention to some points. First of all, choose fish, of course, live fish, it is best to buy and steam now. It is best to choose fish with few bones, which is convenient to eat, tender and delicious, and it is best not to be too big, which is easy to heat and cook. Then there is the temperature and seasoning of steamed fish. Generally, the temperature must be a big fire until it is cooked, and the timing should be accurate. This time has a lot to do with the size of the fish, so if we cook steamed fish at home, we usually buy about a catty of fish and steam it for eight minutes. Seasoning, mainly soy sauce, I often use Lee Kum Kee steamed fish and soy sauce, which tastes quite acceptable to me and is available in the market.

Today, the sun fish is steamed. This fish is generally not big, but it is big when it weighs eight taels to a catty. There are few fishbones, and the fish is tender. Steamed fish has a crunchy taste when bitten. I don't know if I described it correctly. Parents who have seen it can buy it themselves and try it.

Steamed sun fish with dish name

Ingredients: a sunfish, onion and ginger.

Seasoning wine, salt, oil, steamed fish and soy sauce

Practice 1. Prepare ingredients, wash and drain them for later use.

2. Shred ginger and put some on the bottom of the steamed fish plate.

3. Fish belly stuffed with shredded ginger and scallion.

4. Coat the fish with a thin layer of salt.

5. Pour another bottle of rice wine and wipe it evenly.

6. Put it in a pot with boiling water and steam for 8 minutes.

7. Take the steamed fish out of the pan and pour out the juice in the fish dish.

8. Re-arrange shredded ginger and scallions on the fish.

9. drizzle with steamed fish and soy sauce.

10. Heat the pot meat and pour it with oil.

Tip 1. Fish must be fresh, and it is best to kill and steam now.

2. Don't buy too big steamed fish, about a catty is the most suitable, easy to be heated evenly and cooked easily.

3. The water in the fish steamer must be boiled and then put into it for steaming, so that the fish quickly steamed by the fire is firm, tender and smooth.

4. I think it is essential to apply salt to the fish. A thin layer is good, and it is not easy to be too salty. Wine is necessary to remove fishy smell. Cooking wine and yellow wine are most commonly used, and some people also use white wine. I have never tried it.

4. Steamed fish should be eaten while it is hot, and it can't be eaten when it is cold.

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