1, the correct time to put steamed fish soy sauce should be the process of steaming fish, and the need to steam out of the previous soup pour off, this soup is the main source of fish fishy , pour off and then add the steamed fish soy sauce and then steamed for a few minutes, so that the fish is flavored.

2, practice:

(1) perch 1 (about 2 pounds), green onions and ginger 10g, 10g of soy sauce, cooking oil, salt, cooking wine 5g.

(2) perch scaled gills and guts, cleaned. Note that the black film in the fish belly must be removed, otherwise the fishy flavor will be very heavy.

(3) with a knife on both sides of the body of the fish a few cuts, and then sprinkled into the appropriate amount of salt and cooking wine, with the hands of the hand grasp evenly, marinated for about 10 minutes, so that it is flavored.

(4) green onion and ginger shredded, put the ginger into the bottom of the plate, and then the marinated sea bass into the plate, the fish and then sprinkled with a moderate amount of shredded ginger. Ginger can play a good role in deodorization.

(5) pot to add the right amount of water, the fish plate with the sea bass into the pot, high heat boil, steam steam 5 minutes, and then turn off the fire, take out the fish plate, pour out the steamed soup, and then drizzle with black bean sauce, put the steamer again, steam for 3 minutes, you can get out of the pot.

(6) put the green onion evenly right on the fish, frying pan add the right amount of cooking oil, when the oil is hot, pour on the green onion, tender and not fishy steamed sea bass is ready.