Eating steamed fish is not only nutritious, but also delicious. The steamed fish is fresh and tender, and it has a feeling of melting in the mouth.

Usually cooking steamed fish at home may encounter many problems. For example, the steaming time is not well mastered, the steaming time is long, the fish is old, the time is short, the fish is not cooked, and the fish is not handled well in the early stage, resulting in a particularly heavy smell of steamed fish.

In other words, it is not easy for many friends who love fish to make a steamed fish. There is a lot of knowledge in this, and some chefs may not really grasp the mystery of steamed fish. What is the stunt of steaming fish?

There are four tips for steaming fish. I'll share it with you today, hoping to bring you something!

First of all, prepare live fish, remember to use live fish when steaming fish, because only the taste of live fish is delicious. The fish should be cut from the back, because the fish at the back is thick and fleshy, so you should cut the knife from the back, or you can cut a few knives at the place where the fish is particularly thick, so that the steamed fish will be more uniform and mature. If you don't do this, the thin part of the fish will be cooked in advance, and the thick part will still be raw. So everyone should remember to change the knife on the back of the fish.

When steaming fish, put some chopsticks on the plate and spread the fish on it. The purpose of putting chopsticks on the plate is to make the steam in the pot smoother and the steamed fish heated evenly. The placement of chopsticks is also very particular. Use four chopsticks to parallel the saucer. The most important thing is fish head. Be sure to weigh the fish head with chopsticks, because the fish head is the hardest part to cook.

Cooking steamed fish to remove fishy smell is the key. How can we remove the fishy smell to the greatest extent? Scallion and ginger are essential. Cut the onion and ginger into large pieces, slice the ginger, then put the onion in the bottom of the plate, put the ginger in the fish gills, put two pieces on the fish, and add less rice wine. The fishy smell is the fish gills, so put more ginger to get rid of the fishy smell.

Time control of steaming fish. When cooking steamed fish at home, you must remember that the time must be controlled so that the fish will not be tender. Generally, a fish weighing about 3 kg will mature in 8- 10 minutes after being cooked. Pour the juice out of the fish plate, pick up the onion and ginger, find a new plate, put the fish on the plate, add shredded onion and pepper, pour a little steamed fish soy sauce, and finally heat the oil and pour it on the fish. Try to use sea fish as steamed fish. Freshwater fish has a strong smell, firm meat and poor taste. Marine fish, on the other hand, are tender in meat and light in smell, mainly because of their high nutritional value. Eating more marine fish is good for your health.