Steaming sea bass, put salt, cooking wine are not right. The chef teaches you the right way to master the skills of steaming fish. Fish meat is tender, no fishy flavor. New Year's Eve. Is your family's New Year's Eve dinner menu ready? Steamed fish is an essential dish for our family's New Year's Eve dinner every year. Steamed fish is not only nutritious and tasty, but also has a wonderful meaning of "more than one year". Steaming fish may seem simple, but it takes skill to make the fish as tender and delicious as the steamed fish in restaurants. Steaming is not good, steamed fish is not only old wood, there is a fishy flavor.

The steamed fish can not put salt and cooking wine. Chef teaches you 3 kinds of steamed fish tips, fish fresh and tender

Many fish can be used for steaming. It is generally recommended to choose fish with fewer spines, which is easier to eat. Common fish include yellowtail, sea bass and so on. Here I would like to share the home-cooked steamed sea bass. When you buy fresh sea bass, the internal organs should be cleaned and the blood in the stomach should be cleaned. This part has a heavy fishy odor. The fish scales on the surface also need to be scraped clean, so that the flavor is better. When doing steamed fish, many people habitually add salt and cooking wine to marinate, thinking that the marinated fish taste more fresh. As we all know, fish marinated with salt tends to become hard, and the flavor of steamed fish can easily be made into wood. In addition, although the addition of cooking wine removes the fishy smell, the flavor of the wine also masks the fresh taste of the fish.

So it is wrong to put salt and cooking wine when steaming sea bass. I learned three tips for steaming fish from a chef friend earlier, and learned that you can steam steamed fish just as good as in a restaurant. Tip 1:Clean the fish and clean the bone blood and black membrane in the stomach. This part has a fishy odor. Marinate the fish with salt and wine, add onions and ginger juice squeezed from the onions and ginger water to marinate the fish so that the marinade is tasty and has a fishy flavor. Tip 2:Don't steam the fish for too long. Steam fish in boiling water for 8 minutes. Stew the fish for 2 minutes. If it takes too long, the fish will get old. Tip 3:Pour out the juice from the steamed sea bass. It is not recommended to pour soy sauce and steamed fish sauce directly. You can mix a steamed fish sauce to make onion and ginger aromatic, add water, a little soy sauce, steamed fish soy sauce, and a little sugar to make it fresh and boil, and pour it on the steamed fish tray.

[Steamed sea bass]

Prepare ingredients: one sea bass, a moderate amount of green onion, a little red pepper, a little green onion, ginger.

Prepare ingredients: moderate amount of oil, a little soy sauce, steamed fish soy sauce moderate.

Detailed practice:

1. Take out the guts of a fresh sea bass and clean the blood and bone blood in the belly of the fish, which is one of the sources of fishy odor. Steamed fish can not put salt and cooking wine. The chef teaches you 3 kinds of steamed fish tips, fish fresh and tender

2. Cut the fish spines at the tailbone, and cut the back of the fish twice to make it easier for the fish to stand up and taste more easily.

3. Cut the right amount of scallions, green onions, red pepper, ginger. (Cut shredded green onions and ginger and red pepper in water to soak, so that the curls will look better with hot oil drizzle.) .

4. Add the appropriate amount of green onion and ginger in a bowl, add half a bowl of water and grab the green onion and ginger water.

5. Pour the onion-ginger water into the pot and evenly coat the fish. No need to put salt and cooking wine. You can use the onion-ginger water to remove the fishy odor. (You don't need to add salt and wine to marinate the fish. Salt will age the flesh of the fish and the wine will mask the delicious flavor of the fish.) . Marinate for 8-10 minutes.

6. Put the marinated fish into a steamer plate and put a little shredded ginger and green onion at the bottom of the plate to pad up the fish belly.

7. Put the fish into the steamer and choose to steam the fish for 8 minutes over high heat. For a regular steamer, place the fish in boiling water and steam over high heat for 8 minutes, then simmer for 2 minutes.

8. Remove the steamed sea bass from the pot and pour out the excess steamed fish water. Steamed fish water has a fishy odor.

9. Put a little oil in the pot, stir-fry ginger and garlic, add a little water, a little soy sauce, appropriate amount of steamed fish soy sauce, and bring to a boil.

10. Remove the ginger and garlic, and pour the fried steamed fish sauce into a bowl.

11. Soak the shredded green onion and red chili pepper in water, then fish them out and place them on the steamed sea bass, drizzle with hot oil to stimulate the aroma.

Pour the fried sauce on the bottom of the plate and serve. This is the home cooking version: steamed sea bass is ready. Steamed sea bass is fresh and delicious, the fish is tender and smooth, not fishy and not firewood, the flavor is very fresh. There is no need to put salt or cooking wine. Steamed sea bass is as good as the ones in the restaurant, and the method is very simple. I learned to go home to my family for dinner on New Year's Eve and set up the whole family. Simple and delicious method to share with you, like to try. Cooking tips:

1. Flowering sea bass to clean the stomach of bones and blood, which is one of the sources of fishy flavor.

2. Processed fish should be salted with onion and ginger water, do not add salt and cooking wine, so as not to damage the meat and flavor of the fish.

3. Steaming fish should not be too long. Steam fish in boiling water for 8 minutes. If the fish is larger, steam for 2 minutes so that the steamed fish is the latest fresh and tender.