To keep the fish from fishy, the perch should be fresh first. Choose perch that is alive and kicking and has complete scales, otherwise no matter what method is used to steam the fish, it is difficult to cover up the fishy smell of the fish.

The second step is to clean the fish blood. Scrape the fish scales first, then cut off the gills from the roots with a knife and take them out, then let the fish head wash down, pick them up from the tail and bleed from the gills. This bloodletting can not only remove fishy smell, but also make the fish more tender and tender.

After bleeding the perch, washing the fish is also a big concern. The surface of perch has a slippery feel, which is mucus under the scales of perch. It has a strong smell and needs to be washed clean. Note that the water used for washing perch needs warm water, not too hot or too cold water, otherwise it will be more fishy.

Digging the belly of perch from anus to gills with a knife will find a thin black film on the belly inside, which has a heavy smell, so it must be scraped clean in the process of washing fish.

If possible, you can also soak the fish in warm tea for about 10 minute, which can better remove the fishy smell.

Deodorization of liquor is also a common method. After washing the fish with warm water, coat the fish with white wine, wash the white wine with water after 1 minute, or cut the fish open first and marinate it with wine to remove the fishy smell.

The curing time of fish should not be too long, and it is better to 10 minute. Because salt can penetrate and solidify protein, leaving it for too long will make the meat hard and affect the taste. The liquid oozing 3-5 minutes before steaming fish is bloody water on the fish body, which is full of fishy smell. Be sure to dump the oozing water to avoid contaminating the fish.

When steaming fish, put the fish slightly overhead, put a thin layer of oil on the plate, spread ginger slices and green onions in the center of the plate at intervals, and then put the fish on the plate, so that the fish is slightly overhead, which is beneficial to the hot air circulation in the pot and makes the fish evenly heated.

When steaming fish, it is best to separate the sauce from the fish, and then pour it on the fish after the fish is steamed. This is because if the sauce and ingredients are mixed too early, some chemical and physical reactions will occur in the process of high-temperature cooking, which will affect the tender taste of fish meat.

Steamed fish stresses one effort at a time. There are three taboos: first, don't put the fish in before the water is boiled, second, don't open the lid halfway to get discouraged, and third, don't keep warm in the pot for a long time after steaming.

Master these tips to ensure that you cook steamed bass at home. The fish is tender and has no fishy smell.