Choosing a suitable fish is a key step in the success of the production of steamed fish, in the selection of materials above, we need to pay attention to two aspects, one is to choose the type and quality of fish, the other is to choose the right size and weight steaming is not the same as other ways of cooking, the requirements of the ingredients are higher, the fish must be fresh, because the steaming is the basic seasoning, the main eating is the fish's freshness, and the fish killed! The longer you leave it, the more flavor you lose, generally more than 6 hours after the fish is killed.

Spread the ginger and green onion on the fish, pour in the soy sauce, the oil is hot, pour the fish on the fish can be, a tender and delicious, first-class taste of steamed sea bass is done. Do octopus and flounder with this method is also very good. There are a lot of fish to choose from for steaming fish, guppy, carp, grass carp, perch and so on. Select fresh live fish, fish meat is rich and elastic, today use perch to make steamed fish, first kill the fish, use warm water to clean the layer of sticky and slippery dirt on the fish. It will remove the fishy odor from the fish.

Will make the steamed fish smooth and tender not old, fish steamed, according to personal taste sprinkle into the appropriate amount of soy sauce or steamed fish soy sauce or their own boiled onion oil, and then sprinkled on the top of a little scallion scallion, dried chili pepper silk, garlic, and then splash hot oil with the fragrance of onion, garlic and dry chili pepper can be, get it done with a little ginger can be de-isotropic to increase the aroma, and in addition to a little soy sauce and ringing oil can be the fish's fresh aroma to stimulate and set off. But simple steamed fish to do delicious, there are a lot of tips, otherwise there may be fishy, not cooked, too old and so on.

Spread on the fish plate, the fish into the plate and then sprinkle some shredded green onions and ginger on the fish, ripe both beautiful and evenly flavored.4 fish fire: fire is the key to the steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, handle clean, while fresh to do fish. Years of chef pointed out: good ingredients do not have to be over-seasoned, this excellent big crucian carp should be eaten in this way. This excellent crucian carp, but also only steamed, in order to maximize the retention of the original flavor of the ingredients.