I am still good at steaming fish. The specialty is steamed perch. It shows that steamed fish is fresh, and delicious fish has to be stewed. Steamed fish tend to get old, which is related to the time of fish selection, processing, treatment and steaming.

Let's take this steamed bass as an example and tell you in detail:

Ingredients: bass, tofu, salt, cooking wine, onion, ginger, red pepper, oil, steamed fish, soy sauce.

Step 1: Choose fish and perch, which are divided into sea perch and freshwater perch.

Sea bass: It tastes fresh and fishy, but it is not easy to buy live fish in inland cities.

Freshwater bass: It's not so delicious. It smells a little bigger than sea bass, but the live fish is fresh.

Generally speaking, it is recommended to buy freshwater bass if you are inland. When you buy fish, you should scrape the gills and gills, let off the blood stasis and clean up the black endothelium in the fish belly. These are the sources of fishy smell.

Tip: wrap the freshly slaughtered fish in plastic wrap and put it in the refrigerator for more than 2 hours before processing. Fish is in a stiff stage just after death, and a small amount of lactic acid and phosphoric acid are produced in the fish meat, which is weakly acidic and can inhibit the reproduction and growth of spoilage microorganisms, but the fish meat is hard. Two hours later, the fish reached the autolysis stage, at which time some proteolytic enzymes in the fish began to play a role, decomposing some protein into peptides and various amino acids, and amino acids were the main components of umami flavor.

At this time, the reprocessed fish will become delicious and sweet, making the fish more delicious. After the autolysis stage, it will enter the stage of spoilage, the elastic muscles will become soft, the taste of meat will become worse, and microorganisms will begin to multiply in large numbers, so that fish can't eat.

Step 2: Processing steamed fish We usually cut a straight knife or a horizontal knife on the fish, but for steamed fish, we suggest cutting straight knives on both sides of the fish's back spine, which has two advantages:

① You can eat the whole garlic cloves.

② Steaming the fish for a short time is more thorough, so that the fish will not get old because of the long steaming time, and there is no feeling of Q-bomb.

Step 3: Marinate the processed fish. Use a small amount of salt and cooking wine to remove fishy smell. The fishy smell is mainly in the inner and outer epidermis of fish. Rub the fish skin with salt and cooking wine. Pickling is to remove fishy smell, not smell. Salt must be put less, otherwise the protein of the fish will solidify when it meets salt, and the umami flavor will not be released in the fish, so the steamed fish will not taste good.

Step 4: Cut the tofu into pieces and put it on the steamed fish plate, and then put the fish on it, which is conducive to the circulation of steam to steam the fish evenly.

Generally, steamed fish are placed horizontally, so we require vertical placement, so that the fish can be steamed in the shortest time and the delicacy of the fish can be preserved to the greatest extent. Then put ginger slices and scallions on the fish body and belly. If the knife is good, you can also lay a layer of shredded onion and ginger.

Step 5: Steamed fish, tight pot fish, slow pot meat! It means steaming fish with big fire and stewing meat with small fire.

After the water is boiled, put the fish in a steamer and steam for 6-8 minutes on high fire, 6 minutes on low fire and 8 minutes on high fire. If the fish is the boss, it will take some time. I usually cook it in seven minutes. Steaming time is very important: fish is not delicious if it is kept for a long time, and it is not cooked for a short time.

Step 6: Remove the ginger slices and onion segments immediately after the steamed fish is taken out of the pot, and pour out the water of the steamed fish, which still smells a little fishy. Then put the shredded onion and shredded red pepper on the fish, immediately pour the hot oil on the shredded onion and shredded red pepper, and finally pour the steamed fish soy sauce, and you can enjoy the steamed bass with endless fragrance.

The fish cooked according to the above steps, the fish is not old, the Q bomb is delicious, and a clip with chopsticks is garlic cloves, delicious! There is no earthy smell yet. I don't know if I can meet your requirements.