Secret Tip 2: Packing the fish, you can be chopped from the belly of the fish spine (sawed off with the end of the knife), in order to prevent the fish from steaming due to the contraction of the fish bone after the fish overall deformation of the fish, but if you are more rusty, not chopping it also, lest not start steaming, the fish spoiled deformation. If you are a bit rusty, it's okay not to chop the fish, lest you spoil the fish before it starts steaming. After the fish cleaned up, in the fish body on both sides of the lard (oil also make up for it), and then dipped in a little white wine (you can also try to dip some foreign wine, may be to create new flavors);
Secret three: about 50 grams of meat mixed into a little soy sauce, sesame oil, salt, ginger, mushrooms, and then put into the belly of the fish, not only to make the fish taste more fresh, but also support the fish belly, so that the steamed fish full of body;
Tip four: take a large piece of ginger, take the longest section cut into uniformly beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, induced appetite) spread on the fish plate, the fish into the plate and then sprinkled with some onion and ginger silk on the fish body;
Tip five: be sure to steam the pot of water after the pot of water, and then into the pot of fish (don't ever cool water will be on the pot of fish steaming, then smashed the pot. A lot of steamed dishes is the secret of the water after the food into the pot steam);
Secret six: steam 6-7 minutes that is off the fire (fire is the top secret);
Secret seven: turn off the fire, don't open the lid of the pot, the fish is not out of the pot, the use of the residual temperature in the pot, the "virtual steam" 5-8 minutes immediately after the pot, and then will be ready in advance of the seasonings (soy sauce, soy sauce, soy sauce), the fish will be the first time, and then the fish will be the first time, and then the fish will be the first time. Seasonings (soy sauce, vinegar, oil, very little salt or no salt) drizzled all over the body of the fish (can not put MSG, in order to light, fresh and tender), and then casually placed a few loose parsley on the table to eat.
Features: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating with others present, you should aim your chopsticks at the belly of the fish (the most tender and flavorful part) as soon as possible, so that you can make the first move!
Additional tips:
1. If you are steaming a slightly larger fish such as lotus or grass carp (weight should be controlled at about 1000 grams), you can extend the steaming time by another 2-3 minutes, but not too long. Don't forget the "false steaming" trick.
2, steamed slightly larger fish, you can set up two chopsticks under the body of the fish, so that the fish leave the chassis empty, the fish body full of heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let diners find your tricks.
3, steamed slightly larger fish, you can also stand up the fish (like fish swimming in the water) steamed. At this time, can be used to save 5 centimeters long onion open fish belly, so that the fish smoothly stand, in the fish body on both sides of the buckle put two small ceramic bowls fixed fish body (fish belly not put the meat filling). At this point, you can also be in the fish body on each side of the side planing three knives, and in each knife slit into a piece of ginger. When the fish is steamed, remove the small bowl before serving.
4, you can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot with the steam, to be the fish out of the pot, this seasoning is also taken out of the pot, poured on the fish, this pouring juice with the front of the raw juice compared to the less astringent, the fish flavor is more gentle and soft, suitable for the elderly and those who like to taste the lighter.