Today I will share a steamed mandarin fish with you. Speaking of steamed mandarin fish, all friends who have eaten steamed mandarin fish know that steamed mandarin fish has two problems: first, how to make steamed mandarin fish fresh and tender? Second, how to remove the fishy smell of mandarin fish? These two questions have stumped many people. Don't worry, learn today's method to ensure that the steamed mandarin fish is tender and not fishy. Let's take a look at the specific practices and skills.

Step 1: Clean up the bought mandarin fish. Remember to remove this black mucous membrane from the abdominal cavity of the fish and clean up the mucus on the surface of the mandarin fish. This is the source of the fishy smell of mandarin fish, except this steamed mandarin fish, which has no fishy smell.

Reminder: If the steamed mandarin fish doesn't smell fishy, there is a way to remember, that is, clean the mandarin fish so that the steamed mandarin fish won't smell fishy.

Step 2: Cut the shallots into sections, cut the ginger slices into shredded ginger, and cut the small peppers into filaments. Prepare a small amount of ginger slices and winter shavings in advance. Prepare seasonings for steaming fish, including steamed fish, water, lobster sauce, edible salt, etc. , and reserve the reservation.

Step 3: clean the mandarin fish, wipe it with kitchen paper, and then cut it on the surface with a knife. After cutting, put a few slices of ginger on the mandarin fish, put Dongru in the skin of the fish, and put the finished mandarin fish in a steaming plate.

Step 4: Take out the pot, add an appropriate amount of cold water to the pot, and then boil it when the water becomes popular. After the cold water boils, steam the prepared mandarin fish in a pot for eight minutes.

Reminder: Do not put mandarin fish in the pot until the water is boiled. If you put the fish in the pot in advance, the steamed mandarin fish will not taste tender. In addition, the time for steaming fish must also be controlled. Generally choose seven to nine minutes, nine minutes for larger fish and seven minutes for smaller fish.

Step 5: Remember not to cook the mandarin fish after steaming. Put the mandarin fish in the pot and steam for another four minutes.

Reminder: Don't forget this step when steaming fish. If steamed more, mandarin fish will be tender, refreshing and delicious.

Step 6: After the time is up, open the pot cover, take out the mandarin fish, pour out the juice from the plate, take out the ginger slices on the back of mandarin fish and the winter shavings in the abdominal cavity of the fish, sprinkle the prepared shredded ginger, scallion and its shredded Chili on the surface of mandarin fish, and then add a proper amount of steamed lobster sauce. Take out the pot again, add a proper amount of vegetable oil into the pot, add pepper, stir-fry until the fragrance is overflowing, take out the pot, pour boiling oil into the steamed mandarin fish, and a delicious steamed mandarin fish is finished.

Then let's summarize the skills of steaming mandarin fish, including three points: first, we must remember to remove the black mucosa in the abdominal cavity of the fish and the mucus on the surface of the fish, which is also the source of the fishy smell of mandarin fish. Steamed mandarin fish has no fishy smell unless it is removed; Second, we must wait for the water in the pot to boil before pouring the mandarin fish, so that the steamed mandarin fish is tender; Third, you must remember to steam the mandarin fish after steaming. It usually takes three to five minutes, three minutes for the smaller mandarin fish and five minutes for the larger mandarin fish.