Eating fish is nothing more than "fresh", and steaming is the best cooking method to experience the "freshness" of fish.

If you think that steaming fish is just a matter of putting it in a pot and steaming it, you are totally wrong. To say that you don’t know how to eat is an understatement. You are simply wasting a God-given delicacy.

Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to.

Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish, so don't be careless.

Basic Steps Step One: Fish Selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is that the heat of raw and cooked is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after steaming. Apply pork evenly on both sides of the fish body.

oil, then dip in a little white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make the steamed fish appear plump.

Step 4: Placing the fish: Take large pieces of old ginger and the middle section of scallions, cut them into long and thin strands, spread them on the fish plate, put the fish on the plate and then sprinkle some shredded scallions and ginger on the fish.

It's both beautiful and evenly flavored.

Step 5: The heat of the fish: The heat is the key to steaming fish. Like many steamed dishes, you must put the fish into the pot after the water in the pot boils, steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, do not open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

Just physically.

Special tip No. 1: If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body to make the fish leave the bottom of the plate, so that the fish body is fully heated and cooked quickly

; You can also steam the fish standing up, using a piece of green onion to open the belly of the fish, so that the fish can stand stably. At the same time, cut a flower knife on both sides of the fish body, and insert ginger slices in each knife seam. Remember,

Don’t forget to steam.

No.2 If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it together with the fish, and then steam it together with the fish.

pot and pour it on the fish.

The fish meat is as tender as tofu and as fragrant as crab meat. It is light and refreshing. You will definitely not forget the process of making this steamed fish.

Do you know how to eat it?

Let me tell you, aim your chopsticks directly at the most tender and fragrant essence of the fish - the belly!

The Secret of Steamed Fish No matter you are in North America, Europe or Australia, you can make high-level steamed fish without any special ingredients.

Although steamed fish is an ordinary home-cooked dish, if you want to make it higher than the standard of a restaurant, come to me and I will tell you the secrets of each step in making steamed fish.

Go back and give it a try, and you'll feel authoritative as a "foodie" in no time.

Now take a Wuchang fish as an example.

Tip 1: Control the weight of the fish at about 600 grams. This size will look beautiful when placed on a fish plate, and the cooking time is easy to control; Tip 2: After cleaning the fish, spread it evenly on both sides of the fish body.

lard (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, maybe to create a new taste); Tip 3: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger,

Put the shiitake mushrooms into the fish belly afterward, which can not only make the fish taste fresher but also prop up the fish belly, making the steamed fish plump; Tip 4: Take a large piece of old ginger, take the longest section and cut it into even and beautiful slender pieces.

Shred the green onion, cut it into strips from the middle (the clear and white part, the same length as the ginger), (for the sake of appearance and to induce appetite), lay it on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;

Tip 5: Put the fish into the pot after the water in the steamer boils (never put the fish in cold water to steam, otherwise it will damage the pot. The secret of many steamed dishes is to put the food into the pot to steam after the water boils); Tip 6: Steam

Turn off the heat in 5 minutes (the heat is the top secret); Tip 7: After turning off the heat, do not open the lid of the pot and do not take the fish out of the pot. Use the residual temperature in the pot to "steam" it for 8 minutes and then take it out immediately, and then prepare it in advance.

Pour the seasonings (soy sauce, vinegar, clear oil) all over the fish body (no salt or MSG to keep it light and tender), then add a few corianders at will and serve.

Features: This fish is as tender as tofu, fragrant as crab meat, light and refreshing.

If there are others around when you are eating, you should secretly aim your chopsticks at the belly of the fish (the most tender and fragrant part) as soon as possible to strike first!

Additional points: 1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight is controlled at about 1000 grams), the steaming time can be extended by another 2-3 minutes, but not too long.