After slaughter and rinsing, dry the fish, preferably in an outdoor basket for two or three hours. First, the fish body is dried, the skin shrinks, the fish fiber is dehydrated first and then replenished, and the fish is crisp and tender when steamed again; Second, proteolytic enzymes in fish can dissolve amino acids, making fish more fresh and sweet.
The fish should not be too big, and a catty to a catty and a half is the best.
Prosperity forever, the more prosperous the better. In terms of domestic firepower, it takes 5-7 minutes for marine fish and 7- 10 minutes for freshwater fish. If the weight exceeds one catty, the time should be increased. The fish's eyes are all white and bulging, and the fish at the thickest part of the fishbone is completely cooked. The fish shrank, leaving a gap in the bone and overcooked.
When put into the cage, it is best to put some oil under the fish and the plate, and put some chopsticks on it to avoid touching the bottom, so as to keep the steam flowing up and down and make it cooked evenly.
Always put soy sauce after the fish is steamed, otherwise the umami taste will be lost and it will be bitter.
Personal opinion, don't abandon the original soup, this is the essence. Method 1: pour out the original soup, stir-fry the onion, ginger and pepper in the oil pan, then re-enter the original soup, thicken it and pour the fish; Second, leave the fish and the original soup, put the fish and shredded onion, ginger and pepper in, boil the oil and pour it evenly with a small spoon. Personally, I prefer the first one, and the thickened soup is easy to attach to fish. Of course, high-grade fish such as mandarin fish, bamboo shoot shells and Longli are suitable for the second type.
Steamed fish is best served with wine, such as white fish and bream, and cold food is also good, especially frozen fish every other day, which is the favorite of drinkers.