Steaming fish is very simple, but usually the more simple dishes are not very good to do more and more, the main reason for this fish in the steam before how to deal with, how to deal with the fishy, and how long it takes to steam can be cooked and not easy to steam the old, this looks very simple is implied by a number of methods. Fish selection and processing side . Do steamed fish first of all to ensure that the fish is fresh, which is also to ensure that the tenderness of the minimum to ensure that the fish slaughtered after the fish scales all removed neatly, dissecting the fish belly does not have to be dissected from the center, from the center of the slightly off the part of the dissections, so that the open mouth is facing down

Cutting open the fish belly after the removal of all the internal organs, the fish belly inside the black sticky scrape neatly, remove the viscera, remove the fish's teeth, followed by a number of times in tap water. Tap water more than a few times to wash the fish body mucus rinse clean, it can be said that these are the main source of fishy odor, all cleaned up with a neat cotton towel or kitchen paper to wipe the surface of the water can be. To steam out of the fish tender, mature situation is consistent, then the fish to change the knife becomes very critical, so that steamed out of the fish is not prone to some areas of the meat is older, some areas are still half-cooked situation occurs. Below I say 3 kinds of fish knife way,

If it is other fish can also refer to this way to change the knife. The most popular fish used to make steamed fish are guppies and perch and other fish with fewer thorns, so I'll take these two types of fish and also grass carp as an example of how to change the knife. neat pot add 200 grams of cold water, 1/3 of the onion cut into small pieces, ginger small half sliced, 3 cloves of garlic sliced, 3 onions cut into small segments, 3 pcs. of incense rice cut into small segments and 1 small handful of shrimp peel, large pile of fire boil into 2 single crystal rock sugar, you also need to add 80 grams of soy sauce and 5 grams of soy sauce king, the big red boiled for 5 minutes to get all of the material residue after the overthinking off the steamed fish marinated in Hou Hou sauce

The process of steaming fish can be in a small plate above 2-3 wooden chopsticks, and then put the fish on the wooden chopsticks, which is equivalent to the fish with chopsticks up, the heat flow will be able to completely fish surrounded by the flow rate of heat flow quickly, more proportionality, the maturity of the fish will be the better, there is also a point that is in the case of putting the fish belly above the fish belly has a wound on the downward side, so that the belly of the fish steaming out of the water will be will flow in the dish. Stainless steel steamer go red to boil the water on the steam car and then put the fish into the pot, followed by the whole process go red 6-10min, everyone in the process of steaming fish there is a 3 factors that are stainless steel steamer inside the water to be more, the whole process of the fire to be big, the gas to be enough (halfway through the prohibition to open the lid of the table query, or will run out of gas), steamed enough time to how to judge the cooked through it? It is very simple, just use a wooden chopstick in the fish thicker position inserted down, if you can easily go down, then it shows that steamed.