Step two, wash the fish blood. Scrape the scales first, then cut the gills from the roots and take them out with a knife, then let the fish head wash down, pick it up from the tail and bleed from the gills. This bloodletting can not only remove fishy smell, but also make the fish more tender.
Cleaning the fish is also a big problem after the bass is bled. The surface of perch has a slippery feeling, which is mucus under the scales of perch. It smells very strong and needs to be cleaned. Note that the water used to wash bass needs warm water, not too hot or too cold, otherwise it will be more fishy.
Digging the belly of perch from anus to gills with a knife will find a thin black film on the belly inside, which has a heavy smell, so it must be scraped clean in the process of washing fish.
If possible, you can also soak the fish in warm tea for about 10 minute, which can better remove the fishy smell.
Deodorization of liquor is also a common method. After washing the fish with warm water, coat the fish with white wine, and after 1 min, wash the fish with white wine, or cut the fish open first and marinate it with wine to remove the fishy smell.
The curing time of fish should not be too long, and the best time is 10 minute. Because salt can penetrate and solidify protein, leaving it for too long will harden the meat and affect the taste. The liquid oozing out 3-5 minutes before steaming fish is blood from fish, which is full of fishy smell. Be sure to dump the seeping water to avoid polluting the fish.
When steaming fish, put the fish slightly on the top of your head, put a thin layer of oil on the plate, spread ginger slices and green onions at intervals in the center of the plate, and then put the fish on the plate, so that the fish is slightly on the top of your head, which is conducive to the circulation of hot air in the pot and the uniform heating of the fish.
When steaming fish, it is best to separate the sauce from the fish, and then pour it on the fish after steaming. This is because if the sauce and ingredients are mixed too early, some chemical and physical reactions will occur during high-temperature cooking, which will affect the fresh and tender taste of fish.
Steamed fish pays attention to one effort at a time. There are three taboos: first, don't put the fish in before the water is boiled, second, don't open the lid halfway to get discouraged, and third, don't keep the heat in the pot for too long after steaming.
Master these tips and make sure you cook steamed bass at home. The fish is tender and has no smell.