Fish tastes delicate and delicious, and many people like to eat it, especially because it is rich in vitamins, minerals and unsaturated fatty acids, so eating more fish is good for your health.

On holidays, there is always a fish dish on the table, and the most common one is steamed fish, which is simple and only takes a few minutes to steam. However, many people do not taste good, not only the taste is old, but also the smell is heavy, which is not delicious at all. Today, I will share the skills of steaming fish with you, and collect the food you like.

When cooking steamed fish, everyone knows to marinate it, but many people are wrong in this step.

When pickling fish, most people will directly apply salt, which will make the fish lose water, make the taste old, and steam it for a long time. The chef said, pay attention to three details to ensure that steamed fish is tender and delicious, without any fishy smell.

Skills of steaming fish

(1) Pickled with onion and ginger.

When marinating fish, many people will marinate it with salt and cooking wine. In fact, steamed fish is "fresh" and does not need to be savored in advance. Salting will only make the meat quality worse, and cooking wine can't go fishy. The chef said that the traditional and effective way is to add onions and ginger. The fish is very tender and has no fishy smell.

(2) Boiling water on the pot.

This is the most error-prone detail of steamed fish. Is it cold water or boiling water?

If cold water is put into the pot and steamed for a long time, the fish will be older, lose more water and taste firewood. The correct way is to put boiling water on the pot. The temperature in the pot is high, and the water can be quickly locked, so that the fish is fresh and tender.

(3) the fire steaming shall not exceed 10 minute.

Some people have made mistakes in this step. Should we steam with big fire or small fire? If steamed with low fire, it will also prolong the steaming time, and the fish will lose more water and the meat will get old. Keep the fire steaming, keep the pot at a high temperature all the time, not only can it be steamed quickly, but also the water lost by the fish will be less, and the taste will be tender and delicious.

Generally, the weight of steamed fish is only 1~2 Jin, so the steaming time should not exceed 10 minute, and the fish is the most tender.

Let's share with you the specific method of steaming fish, which is very simple. Learn quickly if you like to eat.

steamed fish

Prepare fresh bass, green onions, ginger, soy sauce and green and red peppers.

method of work

1, steamed fish generally use perch, buy a live fish and clean it. If the four parts, such as fish scales, gills, black film and fish sticking to bone blood, are disposed of, the fishy smell will be reduced by 80%.

2. Rinse the perch twice with clear water, draw a few lines on each side, prepare onion and ginger slices, beat them into onion and ginger juice with high-speed blender, smear them on the fish, evenly spread them everywhere, and marinate for 20 minutes. Onion and ginger juice can effectively remove the fishy smell and keep the fish fresh and tender, which is much better than salt and cooking wine.

3. Put some chopsticks on the plate, put the salted fish on the chopsticks to facilitate air circulation, and put some onion and ginger on the fish.

4. Boil the water in the steamer, put the bass in, steam for 8 minutes on high fire, take it out after turning off the fire, remove the chopsticks, pour off the juice on the plate, and then throw away the onion and ginger slices. It should be noted that the juice in the plate can't be left, it contains mucus and blood, and the smell is very heavy.

5. Put some shredded onion, shredded ginger and shredded pepper on the fish, pour in some soy sauce, burn some hot oil, and pour it directly on the fish to stimulate the fragrance, and the steamed fish will be ready.

The chef has something to say.

When steaming fish, use chopsticks or onion ginger to support the fish, which is conducive to the circulation of hot air, so that the top and bottom can be steamed quickly, and there will be no undercooked situation below. After steaming, the juice in the plate is not "fresh water" but "fishy water", so it must be poured out, otherwise it will seriously affect the taste of steamed fish.