Steamed bass, when cooked at home, is mostly steamed river fish, such as bass or bream. There are also some cheap and good marine fish, which can be bought in coastal areas and steamed at home, such as grouper or oriental star spot. What are all kinds of marine fish? However, friends widely reflected several misunderstandings when making steamed bass, such as whether to marinate with salt first, or whether to leave or throw away fish head soup after steaming the fish. In today's article, I will explain this question that everyone has. Let the friends do not have to worry about this problem when cooking steamed bass.

Steamed bass in several steps

1, steamed bass, you must choose a fresh fish. The key thing is to say it again, fresh fish.

Whether you choose river fish or sea fish, you must choose a fresh fish to make steamed bass. All the reasons are that the fish will gradually die and harden after a long time of death, and the water will slowly flow out. The fishy smell gradually increased. So to make steamed bass, you must use live fish. The merchant tells you that you can't use it even if it's just dead, because you don't know whether it's just dead or not. You can only see the fresh fish that has just been killed, which is the best raw material for steaming bass. This kind of fish is tender and has a little fishy smell.

2. Steamed bass must not be salted under steaming, or all salted condiments are put.

Many people habitually marinate fish with salt or seafood soy sauce first, and then cook them. In fact, this working method is incorrect. Fish can be gradually dehydrated under the action of osmotic pressure of saline plasma. The delicacy of fresh fish and fish is lost because of the action of salt. If the fish likes to taste tender when it is fried, don't steam it with salty substances such as salt or seafood soy sauce. The whole steaming process only needs ginger, garlic and rice wine. As long as it has the effect of removing fishy smell. Remember this, steamed bass with salt in advance, the fish is nothing more than a hard taste.

There is no need to throw away the cooked fish head soup and replace it with steamed fish sauce.

Many people say that the soup in the steamed bass dish is the essence of fish, so mix the soy sauce with the soup of steamed fish and pour it back. Season the fish with this soy sauce. But in the whole process of steaming fish, fish head soup is generally the taste of fish itself. The best way is to throw away the fish head soup and steamed fish in the dish, put on the prepared seafood soy sauce and eat it with the first-class fish dipped in steamed fish soy sauce, so that you can feel the delicacy and taste of the fish.

4. The purpose of cooking oil and how to configure steamed fish soy sauce.

Put shredded ginger and garlic on the fish and pour the boiled oil on the fish. The purpose of this is to make shredded ginger and garlic produce fragrance under the action of boiling oil. In addition, the ratio of seafood soy sauce to cold water is 1: 1 to prepare soy sauce for dipping fish. If there is no seafood soy sauce, steamed fish soy sauce can be prepared with soy sauce, white sugar and chicken essence powder. The soy sauce for steamed fish is prepared according to my taste. It can be light and salty. Some big cities in the south also dip steamed bass in rice vinegar, which is also a good way to eat.