Method of selecting fish species for combined steamed fish 1. Many people like to eat steamed fish. What kind of fish is the best for steamed fish? The most important thing for steamed fish is to choose fresh fish with less thorns. Different regions have different tastes and different fish choices. Huaiyang cuisine-steamed mandarin fish, Jiangsu cuisine-steamed saury, Cantonese cuisine-steamed bass, Sichuan cuisine-steamed green eel, Shandong cuisine-steamed turtle, Zhejiang cuisine-steamed mandarin fish, steamed eel, steamed sea bass, steamed bass, etc. The common fish is mandarin fish, which is called "fresh water rat spot". If conditions permit, you can buy more expensive spotted fish, and many popular species are also delicious-such as duckbill, perch, etc., needless to say. Generally, fresh marine fish, steamed and delicious. Among the freshwater fish, perch, saury and shad are suitable for steaming, while the other four big fish are generally cultivated with heavy soil flavor, but steaming is not suitable. Selection method of fish species suitable for steamed fish 2. Because flat fish are heated evenly, Wuchang fish, mandarin fish and flat fish are often steamed. All steamed mandarin fish I see are open-edged. This method is obvious when steaming fish heads. Selection method of fish species suitable for steamed fish 3. Crucian carp or batfish. I often buy these two kinds of steamed fish, and they are not bad. What kind of fish does steamed fish use? On this issue, the above is the advice given by some friends who often cook steamed fish. When you plan to cook steamed fish, you might as well buy it and try it. You can only know what fish to use for steamed fish if you try it yourself. Also, whether steamed fish is good or not is inseparable from the practice of steamed fish.

steamed fish in proud as a peacock

how to steam fish in proud as a peacock?

choose a Wuchang fish, clean it, cut off the head first

cut off the fins, start from the head, cut it from the back of the fish to the belly of the fish to the tail with a knife, and do not cut off

1 teaspoon of salt and 2 teaspoons of cooking wine all over the fish?

marinate for 15 minutes.

Shredded scallion and ginger are placed on the bottom of the fish plate

The marinated fish is in the shape of proud as a peacock, and the fish head is placed in front, and the tail is too short to affect the appearance. You can cut off a part and put it in the fish head

After the shape is set, spread a layer of shredded scallion and ginger

The fish is easy to cook, and it is served in cold water? After SAIC, steam for 6 minutes, turn off the fire and stew for 2 minutes.

Use the time of steaming fish to adjust the juice:

A little salt, a little white pepper, 3-4 spoonfuls of steamed fish soy sauce, half a spoonful of oil consumption, and a little chicken essence to enhance the flavor.

If the steamed fish has too much soup, can it be properly dumped?

In order to be beautiful, cut off the shredded onion and ginger

Pour the seasoning juice evenly

Start another pot, pour in a proper amount of cooking oil, and pour it on the fish after heating. The fragrance is overflowing

In order to be beautiful, decorate it with pepper rings to make it more beautiful

Tips

To make the fish open beautifully, keep the cutting interval at 1? 1.5 centimeters. Would that be beautiful? If it is too big, it will look awkward.

Steamed fish: Fish is easy to cook. Do you want to serve it in cold water? Steam after SAIC for 6 minutes, turn off the heat and stew for 2 minutes.