Today we share with you a steamed Mandarin fish. When it comes to steamed Mandarin fish, those who have steamed the fish know that there are two kinds of problems in steaming Mandarin fish: first, how to make the steamed Mandarin fish fresh and tender? Second, how to remove the fishy flavor of Mandarin fish? These two problems are difficult to stop a lot of people, do not worry, learn today's way to ensure that they steamed out of Mandarin fish tender and not fishy, a look at the specific practices and techniques.

The first step: to buy back Mandarin fish clean up, remember to remove the fish abdominal cavity of this layer of black mucous membrane, and the surface of the Mandarin fish mucus clean up, which are Mandarin fish fish fish fishy source, remove this out of the steamed Mandarin fish is not fishy.

Reminder: If you want to steam out of the steamed Mandarin fish and no fishy flavor, must bear in mind that one of the methods is to clean the Mandarin fish, do out of the steamed Mandarin fish is not fishy.

Step 2: small onions cut into Beijing onions, ginger slices cut into ginger, take a small chili pepper cut into thin julienne look, at the same time prepare a small amount of ginger slices in advance with the Dong Ru. Steamed fish using seasonings including steamed fish water edamame, salt and so on ready, put aside to reserve.

Step 3: After cleaning the Mandarin fish with kitchen paper, cut the surface of the fish with a knife. After cutting, insert a few ginger slices into the body of the fish, and stuff the skin of the fish with the dongzhu, and place the fish in a steamer tray.

The fourth step: out of the pot, the pot to add the right amount of cold water, go red will boil the water. After the cold water boils, put the prepared Mandarin fish into the pot, go red steam for eight minutes.

Reminder: be sure to until the water boils and then put the Mandarin fish into the pot, if the fish into the pot in advance, so the steamed Mandarin fish to eat is not tender. In addition, the time of steaming fish must also be manipulated, generally choose seven to nine minutes, slightly larger fish steamed for nine minutes, slightly smaller fish steamed for seven minutes.

Step 5: After the Mandarin fish is steamed, remember that it does not have to boil, put the Mandarin fish into the pot, and again false steaming for four minutes.

Reminder: don't forget this step when steaming fish, more virtual steam this step, Mandarin fish is tender and delicious.

Sixth step: to the time, lift the lid of the pot, the Mandarin fish removed, throw away the liquid juice in the dish, remove the Mandarin fish back of ginger slices and fish abdominal cavity of the Dong Ru, will be prepared ginger, Beijing onion and its chili pepper shredded sprinkled to the surface of the Mandarin fish, and later add the appropriate amount of steamed fish water edamame. Once again out of the pot, the pot to add the right amount of vegetable oil, add pepper fried into the aroma after the pepper will be removed, the boiling oil poured into the body of the steamed Mandarin fish, a delicious steamed Mandarin fish is complete.

Then we summarize the steamed Mandarin fish skills, a **** including three points: First, we must remember to remove the black mucous membrane of the fish abdominal cavity and the fish surface mucus, which is the source of Mandarin fish fish fish, remove this steamed Mandarin fish out of the fish no fishy smell; second, we must wait for the pot of water to boil and then poured into the Mandarin fish, so that steamed out of the Mandarin fish is very tender; third, the Mandarin fish steamed, must be Also remember the virtual steam, virtual steam generally three to five minutes, smaller Mandarin fish virtual steam three minutes, block head a little larger Mandarin fish virtual steam five minutes.