The differences between soy sauce and soy sauce are: different scope of use, different purposes, and different colors.

1, different scope of use

Soy sauce is only suitable for steaming fish, soy sauce is mainly used for stir-frying or cold dishes when used.

2, different uses

Soy sauce and soy sauce are both soy sauce, soy sauce is only suitable for steaming fish. Soy sauce is mainly used for stir-fry or cold dishes, because the color of soy sauce is lighter.

3, the color is different

Soy sauce is reddish-brown, while soy sauce is brown and shiny.

Steamed fish soy sauce precautions

The production of steamed fish in the steamer before steaming, it is necessary to marinate the fish, so that the fish used to steam the bottom of the flavor, in the process of steaming the fish will be steamed out of some of the broth, and to steam out of the broth to be poured out, if you pour the steamed fish before the steamed fish with black bean soy sauce, with the broth will be poured out together, will not be able to make steamed fish. together with the pouring off, can not let the soy sauce play a role in making the fish fresh and flavorful, only in the fish steamed, and then poured with soy sauce, will give full play to the role of soy sauce to enhance the freshness and flavor.

Steaming fish before adding black bean sauce will make the fish coloring, less refreshing feeling, and black bean sauce also has a little salt, in advance of the addition of black bean sauce will make the fish loss of moisture, marinated for a long time the fish taste will be firewood. Steamed fish in the process of evaporation of soy sauce, steamed after the plate will appear a lot of juice, this juice fishy taste is heavy, the juice will be poured off the fish taste too light, no juice in the plate can be dipped, the need to add soy sauce again, grasp the bad taste may be a little heavy again.