1. Pick fish
Don't pick big fish. It is better to control the steamed fish within 1 kg and 2 liang. The fish should be vigorous and fresh, and steamed live fish is the most beautiful. The fish must be cleaned before steaming, especially the black film in the belly of the fish, and must be scraped clean to ensure that the steamed fish is not fishy.
2. Cut the fish
According to the fish shape, choose whether it is necessary to knife the fish body. The most suitable mature fish is flat fish, such as bream, which can be steamed directly on the plate after spreading a willow knife or making a deep cut on the back of the fish, or steamed directly without changing the knife (steamed fish with open screen); Fish with thick loin, such as perch, can cut the loin along the back with a knife in the belly of the fish, and make the fish lie down when steaming, so as to reduce the thickness and be suitable for maturity (steamed perch); Larger fish, such as chubby head fish, herring, grass carp, etc., are best cut in two pieces or steamed in sections (two-color chopped pepper fish head).
3. Pickled fish
Before the fish is steamed, the pickling time should not be too long, preferably 1 minutes. Because salt can penetrate and solidify protein, leaving it for too long will make the meat hard and affect the taste.
4. Steam the fish
Steam the fish slightly overhead. Put a thin layer of oil on the steamed fish plate, spread ginger slices and scallion segments in the center of the plate at intervals, and then put the fish on it, which is equivalent to slightly overhead the fish, which is conducive to the uniform heating of the fish body by hot air circulation in the pot.
5. Steamed fish juice
When steaming fish, it is best to steam the steamed fish juice and fish separately, and then pour them on. It is because the sauce and ingredients are mixed too early, and some chemical and physical reactions will occur in the process of high-temperature cooking, which will affect the tender taste of fish meat; The prepared steamed fish juice can also be steamed, but the steamed fish juice that has been tried repeatedly does not have a little astringency in the sauce, and the taste is more delicious.
6. Taboos for steaming fish
Steamed fish is about making a concerted effort. There are three taboos: one is to put the fish in before the water is boiled; Second, avoid being discouraged by opening the lid halfway; Three taboos: keep warm in the pot for a long time after steaming.
Example: Laoganma steamed mandarin fish
Ingredients: 45g mandarin fish, 6 shallots, 1 chunk of ginger, 1 segment of green onion (middle finger length), 2 small green peppers, and 2 bright red millet peppers
Seasoning: Laoganma lobster sauce, 3 tablespoons of good soy sauce and 2 tablespoons of peanut oil.
Practice:
1. Slaughter mandarin fish, wash the internal organs, dry them with water, and cut them horizontally at the back to the bone.
2. Cut the washed shallot into sections, shred the ginger, cut the millet and small green pepper into small rings, take out the onion core and shred the scallion.
3. Take 1/3 shredded ginger and 2 chives, grab them inside and outside the mandarin fish and marinate for 5 minutes.
4. Boil a large pot of water (the fish can't live), hold the fish tail with one hand and turn off the fire with the other. Soak the fish in the pot for 2 seconds and then take it out.
5. Spread the remaining shredded ginger and chives evenly in the steamed fish dish.
6. Put the mandarin fish in a fish dish, evenly spread the shredded green onion, then spread the fermented soybean, put it in a boiling steamer, and steam for 8 minutes.
7. Take out the fish dish, pour out the steamed fish water, discard the onion and ginger at the bottom of the dish, then pour in soy sauce and put in two kinds of Chili rings.
8. Heat the wok, put peanut oil into the wok until it is smoky, and pour the hot oil evenly on the pepper ring, and serve.