Generally speaking, freshwater fish is fishy than saltwater fish, the living environment, but saltwater fish due to the relationship between the region, inland areas to eat live is not easy, most of the steamed fish to freshwater fish production; raw materials are best fresh and live by adding salt to live for a period of time, it can be effective in removing the mud fishy flavor, not fresh fish is not suitable for steaming; slaughter appropriate, put the net blood, the bitter gall must not be broken to clear the cavity wall of the black film; after the altered Knife into the hot water after scalding (water into a few slices of ginger or ginger juice) a little; boiling water in the pot, cooking wine and pepper water appropriate amount of water poured on the fish, onions and ginger into the belly of the fish. And then normal steaming on it.

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Doing steamed fish to eat, if the conditioning is not appropriate or fire is not, steamed fish meat color dark, eat meat and coarse and fishy. To steam the fish is delicious, you need to grasp the following four skills:

1, drain all the blood. Steaming live fish must first use the body of the knife to pound the head of the fish, so that it fainted; and blood from the gills of the fish, so that the capillaries in the fish will not eat into the fish blood. This steamed fish meat white as jade, no fishy smell; on the contrary, not only the meat color is dull, and fishy smell is very heavy.

2, hot water bubble. Live fish dissected and killed, scaling, cleaning, steaming before the fish must be 80 degrees Celsius hot water slightly soaked, so that not only can be deodorized, but also can make the steamed fish chest and abdomen is not ruptured, to maintain the integrity of the form.

3, late seasoning. Seasoning must be put in the pro-steaming. Premature curing, due to the salt has the effect of penetration and protein coagulation, will make the fish lose water and affect the tenderness.

4, high fire steam. Steam fish must be steamed with a strong fire boiling water, and to ensure that a mature, steamed twice will make the fish old and tasteless. Such as a 500 grams of bream, generally mastered in 5 minutes -10 minutes, too short a fish is not cooked, too long meat rough slag.