required materials: 5g of fish, 5g of meat stuffing, 2g of square ham, 1g of ginger, 5g of chives, 3 teaspoons of soy sauce, proper amount of salt and oil, and 2 teaspoons of cooking wine. The steaming time is generally based on the best principle of real steaming for 6 minutes and virtual steaming for 8 minutes.

The cooking of steamed fish is a science, and every step is exquisite, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish, and it is not allowed to be sloppy.

Basic steps

Step 1: Fish selection: It is best to control the weight of fish at about 5g. Beauty in a fish dish is secondary, and the key is that it is easier to grasp the raw and cooked heat.

step 2: fish shaping: after cleaning up the fish, cut off the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish, and then dip a little white wine.

Step 3: Fish seasoning: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the belly of the fish, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take a large piece of ginger and scallion, cut it into long and thin shreds with uniform length, and spread it on the fish plate. After putting the fish into the plate, sprinkle some shredded scallion and ginger on the fish body. When it is ripe, it will be beautiful and delicious.

Step 5: Heat of fish: Heat is the key to steamed fish. Like many steamed dishes, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and immediately turn off the heat.

step 6: virtual steaming of fish: the so-called virtual steaming means that after the fire is turned off, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes, and then take out the pot, and spray the prepared soy sauce, vinegar and a little clear oil all over the fish.

Special note

No.1 If the fish is slightly steamed, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to make the fish leave the bottom of the plate and make the fish cook quickly when it is heated. You can also steam the fish upright, spread the belly of the fish with a section of green onion, so that the fish can stand stably. At the same time, draw a flower knife on both sides of the fish body, and put ginger slices in each knife seam. Remember, don't forget to steam.

No.2 If you want to make the smell of fish less astringent and more soft, you can put soy sauce, vinegar and a little clear oil mixed flavor juice in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish.

The fish that is tender as tofu and fragrant as crab meat is light and refreshing, which will definitely make you forget the making procedure of this steamed fish. Know how to eat? Tell you, aim chopsticks directly at the tender and fragrant essence of fish-the belly of fish!

the secret of steamed fish

whether you are in north America, Europe or Australia, you can make high-level steamed fish without special raw materials. Steamed fish is an ordinary home-cooked dish, but if it's higher than the hotel's standard, come to me and I'll tell you the secret of each link in steamed fish making. Go back and try it, and soon you will feel the authority of a "gourmet".