Generally steamed fish soy sauce cannot be heated at high temperature.

Steamed soy sauce doesn't need to be heated (heating will lose the flavor), just steam the fish, drizzle it with hot oil, and pour on the right amount of steamed soy sauce. Steamed fish soy sauce can be drizzled with hot oil and then put directly or can be heated and then put, generally depends on what you do dishes, steamed fish good can be drizzled and then heated, vegetables can be added directly to the mix.

Related Notes

Steamed fish soy sauce is generally soybeans as the main raw material, add water, salt through the production and fermentation, in a variety of micro-organisms reproduction of various enzymes secreted under the action of the brewing out of a liquid, is a kind of Asian characteristics of the seasoning used for cooking. It is similar to soy sauce.

Each 100 grams of soy sauce contains 20.67 grams of carbohydrates and 8 grams of protein.

Steamed fish soy sauce is a fresh flavor is very strong seasoning, usually in the do steamed fish or steamed eggs and air conditioning, some vegetarian dishes, you can add steamed fish soy sauce for seasoning, you can make a good job of the dishes full of fresh flavor, and in the marinade of meat ingredients, add an appropriate amount of steamed fish soy sauce, but also remove the fishy smell of meat, you can make a good job of the meat dishes taste fresh and delicious taste.