Steaming is a cooking method, different from stewing, burning and other production methods, is the tap water according to the high temperature heating to combustion caused by steam as a heat transfer media, the use of water vapor continuous high temperature effect, so that the raw material heating until the perfect way of cooking.

The practice of steaming fish is not complicated, but in the group of freshwater fish, processing methods and their length of cooking are certain technical standards, not simply on the pot of steam can be, so this production and processing to solve the problem of the stage of manipulation is not very good, the fish to do not fishy taste, or not fish is not sufficiently tender, the loss of the best flavor.

Steaming sea bass (such as grouper, perch, bream, mouse spot, etc.) apply the chef to teach you the method, remember the following seven processes, you will be able to complete the level of the chef, steamed meat is tender, smooth and tasty. To the fish easy marinade are chef common way, the north and south of the chef will have different insights, in fact, only tried to understand the difference in taste.

My own method is to rub the fish with salt and rinse it. Then add the dongzhu and ginger slices, and then a rice wine and white pepper to mix a little, if possible, with onion and ginger water marinade, so that it can have the role of the foreign to increase the aroma. The marinade has two effects, removing the fishy flavor and enhancing the aroma.

The size of the steamed fish affects the taste of the old and young, in the selection of the net weight of the fish, generally within 500 grams to 800 grams for the best. General block head is very large species of fish, not recommended for steaming, or fishy fish, such as carp, crucian carp, grass carp, grouper, etc. not as a preferred choice for steaming, freshwater fish is best.

The way the fish hit the flower knife will affect the length of the steamed fish, and its level of detail of the fish. If the knife is not very good, for example, the wound is too deep, the fish will be cooked after the rupture of the situation and jeopardize the beauty of the fish. If the wound is changed to very shallow, and can not speed up the function of perfect, and fish thick position will not be able to perfect with the other position with the 歩, resulting in raw and cooked is not the same, but also to jeopardize the flavor of the fish.

Steamed fish knife method is divided into willow leaf knife, a word knife, slanting knife and so on. Universal approach can be used willow leaf flower knife or a word flower knife, that is, at the same time in the back of the fish near the spine of a part of the knife, diagonally into the knife and generate a half arc that is the willow leaf flower knife; slanting knife work that is directly with the knife in the fish straight graft flower knife, the interval is generally 2 centimeters or less, the length of five centimeters above and below (depending on the size of the fish) the back of the fish into the knife, the depth of the knife to the bone of the fish can be.

The cooking time is usually 8 to 9 minutes for grouper (or perch, etc.) weighing 700/800 grams. Fish that are a little larger will need to be cooked for 2 to 3min longer. Steamed fish points: boiling water into the pot, steam car after the start of the timer 8/9min, generally more suitable for nine minutes. If the home fire point is not strong enough, moderately increase the cooking time.

Added Hou sauce is the way to give steamed sea bass seasoning, fish cooked, dripping into a small amount of seafood soy sauce (or fresh soy sauce) to enhance freshness. You can use canned seafood soy sauce of well-known brands, you can also make your own seafood soy sauce, with Wanji soy sauce, seafood soy sauce soy sauce with vegetables water, a small amount of old rock sugar, chicken essence powder simmering on.

After the fish is cooked, pour out the unnecessary material juice, move to another plate, on the sprinkling of ginger, garlic and pepper shreds to do the decoration, with the rolling oil to stir the ginger and garlic flavor. Give the fish freshness and flavor, granting the fish a deep scallion aroma.

Pouring hot oil is in the last process, are important to stimulate the crisp flavor. Low temperature does not rise on all the effects, this step aims to master the temperature, to high oil temperature to eighty percent of the heat up and down, that is, the rolling oil to show the smoke-like can be off the fire, and pour on the fish while hot.