The Spring Festival is coming. On holidays, whether relatives come or friends visit, people who pickle salted fish at home will definitely make a steamed salted fish to entertain relatives and friends. When it comes to steaming preserved fish, it's not as simple as steaming preserved fish in a pot. As long as one step is wrong, the steamed preserved fish is not only tasteless, but also fishy and salty, wasting a good plate of preserved fish.
When steaming preserved fish, many people like to soak the preserved fish in water until it becomes soft, and then steam it. In fact, the mellow preserved fish is soaked, so the preserved fish eaten in the mouth can only be light and tasteless. Some people also like to steam salted fish with garlic, and the steamed salted fish has garlic flavor. If it's okay to steam salted fish with garlic after frying, it's really bad to steam salted fish with garlic directly. How to steam preserved fish is authentic enough? The correct way is to remember the trick of "4 don't put more 2". Steamed preserved fish is salty, fragrant and tasteless, salty and delicious, and the more you eat it, the more addictive it becomes!
"4" tips for steaming preserved fish;
1, don't soak in water.
Never soak the pickled fish in clear water before steaming. Once the preserved fish is put into clear water, the rich preserved flavor will be soaked out. The longer it is soaked, the lighter the taste of preserved fish will be. Many people may not know how to treat cured fish correctly. In fact, everyone eats a lot of bacon. Have you ever seen bacon that needs to be soaked in clear water? No, that's right. So is preserved fish. Can't be soaked in clear water.
2, can not be put in the pot.
Many people think that preserved fish is salty and needs to be blanched before it can be cooked. It's wrong to blanch salted fish in a pot before steaming. Boiling preserved fish in boiling water is even more tasteless than soaking it in cold water, because once the preserved fish is cooked, the preserved flavor is basically "cooked". In fact, when salted fish, the salt is just right, and there is no need to blanch it at all.
Step 3 steam salted fish without garlic
When many people steam preserved fish, they will habitually steam ginger and garlic together. In fact, if the preserved fish is fried, you can add some garlic appropriately. However, if garlic is steamed directly with preserved fish, the steamed garlic will have a "garlic flavor". Therefore, when steaming preserved fish in the future, you must add garlic to steam it, otherwise the smell of garlic will cover up the mellow taste of preserved fish.
4. Salt-free products
The preserved fish is salty enough, so when steaming the preserved fish, you can't add salty products such as salt, soy sauce, chopped pepper, bean paste and lobster sauce.
"More than 2": Steamed preserved fish with more white wine and ginger can effectively remove fishy smell.
When steaming preserved fish, you don't need to put anything in it. Just add a proper amount of white wine and shredded ginger and steam it in a pot. The preserved fish will give off a mellow and rich wax flavor, and the steamed preserved fish will be neither old nor firewood. The point is that it doesn't smell at all.
The correct method of steaming preserved fish;
1, wash the salted fish and cut it into small pieces for later use. Cut some ginger for later use.
2. Pour some cooking oil into the pot. When the oil temperature rises to 50%, add the marinated fish pieces and fry the marinated fish until golden brown. This step is very important. Fry the salted fish until golden brown, and then steam it in the pot. This will not only remove the fishy smell, but also make the pickled fish more fragrant and delicious!
3. Take out the fried preserved fish, put it on a plate, sprinkle a little white wine, and then put ginger slices or shredded ginger on the fish. Pour half a pot of water into the pot, bring the water to a boil, then put it in a steamer, then put the vegetables with preserved fish on the steamer and steam for 12 minutes. Finally, sprinkle with chopped green onion, and a delicious steamed salted fish is ready.
When entertaining guests with preserved fish during the Spring Festival, you must remember the trick of "Don't put more than two out of four". Steamed preserved fish is salty and delicious, neither old nor hard. The more you eat, the more you want to eat If you don't know how to steam preserved fish, try this practical skill quickly!
# Happy New Year #