Usage of steamed fish soy sauce: put water on the drawer and steam the processed fresh fish for 8- 10 minutes; Pour the steamed fish soup and pour the steamed fish sauce on the fish; Slice onion, ginger and coriander and put them on the fish ridge; Pour hot vegetable oil on shredded onion and ginger.
Skills of distinguishing the quality of steamed fish and black soybean oil;
1. Shake the bottle and see how fast the soy sauce flows down the bottle wall. High-quality soy sauce has a high concentration and high viscosity, and it will foam a lot when shaken, and it will flow slowly, while inferior soy sauce has a low concentration. Only a small amount of foam is easy to disperse after shaking, and it flows faster like water.
2. See if there is any sediment or sundries at the bottom of the bottle. If not, it is high-quality soy sauce.
3. Look at the color of soy sauce in the bottle. The normal color of soy sauce should be reddish brown or brown (except white soy sauce on the market, which is rare). Good quality colors will be slightly darker, shiny and not black. However, if the color of soy sauce is too dark, it means that the aroma and taste will become worse if caramel color is added. This soy sauce is only suitable for stewing.
4. After opening the bottle cap, high-quality soy sauce can smell a thick sauce flavor and ester flavor without touching the bottle mouth, while inferior soy sauce has a bad smell or peculiar smell.
5, a few drops of soy sauce in the mouth to taste, high-quality soy sauce tastes delicious, salty and sweet, mellow, soft and long. Inferior soy sauce tastes bitter.