Steamed fish

The weight of the fish should be controlled at about 600 grams. A volume of this size looks beautiful when placed on a fish plate, and the cooking time is easy to control;

After cleaning the fish, spread lard evenly on both sides of the fish body, and then dip it in a little white wine

Take a large piece of old ginger, cut the longest section into even and beautiful slender strips, Cut the middle section of green onion into shreds and lay it on the fish plate. Put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;

After the water in the steamer boils, put the fish in the pot (do not cold water Put the fish in the pot to steam, then the pot will be smashed. The secret of many steamed dishes is to steam the food in the pot after the water is boiled);

Steam for 5 minutes and then turn off the heat. After turning off the heat, do not open the lid. Without taking the fish out of the pot, use the residual heat in the pot to "steam" it for 8 minutes and then take it out of the pot immediately. Then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil) all over the fish body (no salt or MSG for lightness and taste). fresh and tender), add a few cilantro at will and serve.

1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight is controlled at about 1000 grams), the steaming time can be extended by another 2-3 minutes, but not too long. Don't forget the "virtual steaming" trick;

2. When steaming a slightly larger fish, you can place two chopsticks under the fish body to make the fish fully heated and cooked quickly

3 , you can also put the prepared sauce (soy sauce, vinegar, oil) that is poured on the fish into a small bowl, steam it in the pot with the fish, and pour this sauce on the fish after the fish is out of the pot. , compared with the previous raw juice, this kind of sauce is less astringent and has a warmer and softer fish flavor. It is suitable for the tastes of the elderly and those who like light food. The heat and "steaming" techniques are the real secrets.

Putting a small amount of beer or wine into freshwater fish can not only remove the muddy smell but also increase the tenderness and deliciousness of the fish