Main ingredients: bass (one strip), red pepper (a little), onion (a little), ginger (a little), salt (a little), pepper (a little), cooking wine (a little), steamed fish drum oil (a little), kitchen steamer.

1 fresh bass, clean the internal organs, cut a small mouth at the belly of the fish, wash the blood and cut off the back.

Slice the fish body, evenly cut from the abdomen to the back, and connect the fish abdomen.

3 Rub salt, cooking wine and pepper on the fish for pickling, 15 minutes. It's best to grab the seasoning evenly by hand, which will make it more delicious. )

4 Put the salted fish in a dish, boil the water, steam for 8 minutes, and then stew for 5 minutes.

5 in the process of steaming fish, cut the onion and ginger into filaments.

6 Sprinkle shredded onion and ginger on the steamed fish, and then add some shredded red pepper. Heat an appropriate amount of oil in the pot, and pour the cooked oil on the fish while it is hot. Sprinkle with a proper amount of steamed fish and soy sauce.

Tip: When cutting fish, it is more labor-saving to stand the fish back up and cut it.

Eight secrets of cooking delicious steamed fish

Tip 1: Choose the right size fish. If we buy fish now to make steamed fish, we'd better buy about a catty of fish. This kind of fish is moderate in size, delicious, and beautifully placed.

Tip 2: Fish handling skills. When dealing with fish, after removing the internal organs of the fish, the upper spine of the fish belly is cut off from the abdomen, so that the fish can keep its original shape after steaming.

Tip 3: Prepare seasonings for steamed fish: cooking wine, sesame oil, salt, onion, ginger, etc. Spread the cooking wine and salt evenly on the belly and back of the fish. At this time, pay attention to several cuts on the back of the fish, so as to facilitate the taste. Then put onion and ginger in the belly of the fish, which will make the fish more delicious and fuller in shape.

Tip 4: When steaming fish, put a few onion segments horizontally on the bottom of the plate, which has achieved the effect of separating the fish plate, so that the fish can be heated evenly and cooked quickly.

Tip 5: When steaming fish, let the fish "stand" on the plate, that is, the fish stands up like swimming. You can use two pieces of green onions to open the belly of the fish and make the fish stand stably.

Tip 6: When the fish is ready, it can be steamed in the pot, but before the pot is served, you must first boil the water under the steamer and then put it in the fish tray. And pay attention to the heat and control the time of steaming fish, generally ten minutes is appropriate.

Tip 7: Don't open the lid after turning off the fire. Use the remaining temperature in the pot to steam for a few minutes and then take it out. This will make the steamed fish softer and more delicious.

Tip 8: Add some ingredients before serving. After the fish is out of the pot, sprinkle some shredded onion and sesame oil on it, and a plate of steamed fish with color, fragrance and taste can be served!

Note: Do not cook live fish immediately after slaughter, and generally leave it for 2 hours. Because after the fresh fish is slaughtered, the muscle fibers of the fish gradually become stiff, and the protein in the muscle tissue can't be decomposed into amino acids, which are the main components of the umami taste of the fish. Only when the fish body is gradually transformed from high rigidity to softening stage, the rich protein in the fish is gradually decomposed into various amino acids easily absorbed by the human body under the action of protease.