Main ingredients: fresh sea bass (1)

Accessories: 1 small onion, ginger, 2 slices of red pepper, a little salt, 3 wine, half a spoon of Lee Kum Kee steamed fish soy sauce 2 spoons

Making process:

1, sea bass cleaned up and washed, in the back of the backbone of the fish along the opening of a knife

2, to ensure that the heat is evenly distributed, the back of the flower cut knife

3, fish body smear a little salt and wine, sealed with cling film. p>

3, fish body smeared with a little salt and cooking wine, in the knife and fish belly inside the ginger and scallion, sealed with plastic wrap

4, steam pot water boiling, bass on the pot steamed for 10 minutes after the removal of the broth, pour off, discard the green onion and ginger

5, re-cut shredded ginger and scallion on the fish body, dotted with red pepper rings, drizzled with hot oil and Lee Kum Kee Steamed Fish Soya Bean Sauce

6, Enjoy while hot

Two, tips

1, bass meat is tender, a catty of bass about seven minutes on the good, the back of the knife can not be saved, the back of the fish meat is the thickest, but also the most difficult to mature and flavor, if the back of the knife is not open, the steaming time should be extended, when the back of the fish when the ripe, the meat of the other parts of the meat is already old

2, cooking wine in the inside of the role of fishy; refreshing! The sea bass itself is delicious, so do not put too much Oh

3, ginger is also de- fishy; the role of freshness, be sure to put

4, the flavor of the scallions thicker, scallion color can be brightened up, can be used at their own discretion

Three, homemade steamed fish soy sauce

Main ingredient: celery, cilantro, carrots, scallions, 100 grams of each 30 grams of ginger Green, red pepper each a

Accessories: Meiji fresh flavor juice 100 grams of chicken powder, rock sugar 60 grams of fish sauce 25 grams of soy sauce 150 grams of soy sauce 12 grams of pepper 2 grams of fresh water 1250 grams

Making process:

1, celery, green onions, parsley, cut into sections, carrots, ginger slices. The pot of oil is hot, the above ingredients into a small fire sautéed flavor, add water boiled over high heat

2, and then turn to a small fire to cook to 10 minutes, will be boiled vegetables drained, retaining the vegetable broth, the production of soy sauce seasoning poured into the mix evenly, and then boiled again, you can put into the vessel to save

3, into the refrigerator can be stored in the refrigerator a very long time (this homemade soy sauce for steamed fish) not only taste very good, in the price is much cheaper than the finished product sold in the supermarket. Not only can be used in the steamed fish seasoning, the usual rice stir-fry can also be used to flavor)

Four, how to pick fresh fish

1, watch the eyeballs

Fresh fish eyeballs full and prominent, cornea transparent and bright, elastic. The second fresh fish eyeballs do not protrude, cornea wrinkled, slightly cloudy, sometimes red blood overflow in the eye. The eyeballs of rotten fish are collapsed or dried out, and the cornea is wrinkled or ruptured

2, smell the gills

The gill filaments of fresh fish are clear and bright red, and the mucus is transparent, and it has the salty flavor of saltwater fish or the earthy flavor of freshwater fish, and there is no peculiar odor. Second fresh fish gills darkened gray-red or gray-purple, mucus mildly fishy, bad smell. Decayed fish gills are brown or grayish-white, dirty mucus, with a putrid odor

3, touch the fish

Fresh fish have transparent mucus, scales are glossy and closely attached to the body of the fish, not easy to fall off (pomfret, large yellowtail, yellowtail except). The second fresh fish mucus more opaque, scale gloss is poor and easy to fall off, mucus sticky and turbid. Decayed fish body surface dull, the surface with dirty mucus, scales and fish skin detached from the mussels, with a rotten smell

4, pinch fish: fresh fish muscle solid and elastic, finger pressure depression immediately disappeared, no odor, muscle cut surface has a glossy. The second fresh fish muscle slightly loose, finger pressure depression disappeared more slowly, slightly fishy odor, muscle cut surface has a glossy. The muscle of rotten fish is loose, easy to separate from the fish bone, the depression formed during finger pressure can not be restored, or the finger can be pierced through the flesh of the fish

5, look at the belly of the fish

Fresh fish abdomen is normal, does not swell, the anus is white, sunken. The abdomen of the second-fresh fish is not obvious, and the anus is slightly protruding. The abdomen of spoiled fish is swollen, soft or cracked, with dark gray or light green spots on the surface, and the anus is protruding or cracked.

Touch the fish body: fresh fish have transparent mucus, scales are glossy and closely attached to the fish body, not easy to fall off (pomfret, yellowtail, yellowtail except). The second fresh fish mucus more opaque, scale gloss and easier to fall off, mucus sticky and turbid. Decayed fish body surface dull, surface with dirty mucus, scales and fish skin detached from the mussel, with a putrid odor.

6, pinch fish

Fresh fish muscle solid and elastic, finger pressure depression immediately disappeared, no odor, muscle cut surface has a glossy. The muscle of the second fresh fish is slightly loose, the depression disappears more slowly after finger pressure, slightly fishy odor, muscle cut surface has a glossy. Rotting fish muscle loose, easy to separate from the fish bone, finger pressure when the formation of the depression can not be restored, or fingers can be pierced through the fish.

Look at the belly of the fish: fresh fish abdomen is normal, not swelling, the anus hole white, concave. The abdomen of the second-fresh fish is not obvious, and the anus is slightly protruding. The abdomen of rotten fish is swollen, soft or cracked, with dark gray or light green spots on the surface and a protruding or cracked anus

V. Steamed sea bass (hotel level)

Main ingredient: sea bass about 400 grams, ginger, green onion, a little

Seasoning:

A: 1 tbsp. vegetable oil

B: Haitian Gold soy sauce 1 and 1/2 tbsp. sugar 2 tsp Chicken broth 1/4 tsp White pepper 1/4 tsp Cold water 1 tbsp

Preparation:

1: gut the sea bass, scrape the scales, and make a cut on the back of the fish

2: put ginger and green onion on the fish body and inside the belly

3: mix all the seasoning ingredients of Seasoning B in a bowl, and boil them in the wok until all the sugar is dissolved, then reserve them for use

4: mix the seasoning ingredients of Seasoning A, B and C in a wok until all the sugar is dissolved, then set aside

5: mix the seasoning ingredients of Seasoning B, and boil them in the wok until all the sugar is dissolved, then set aside.

4: Boil water in a wok and steam the fish for 8-10 minutes

5: Steam the fish, discard the ginger and scallion segments, pour off the steamed water, and put the scallion on top again

6: Heat up a tablespoon of oil in the wok, and drizzle it over the fish when it's hot. And then will do a good job of steamed fish soy sauce (B material) can be drizzled on the side of the fish

7, the hotel level production tips:

1: Steam the fish, it is best to steam the fish through the fish after the second steaming meat becomes old, inside the seasoning is also into the water vapor. Usually 450 grams of fish, and in the back of the cut, steam 10 minutes. For more than that, steam for 15 minutes.

2: If you make a deep cut on the back of the fish, the flesh will turn up and the shape will be more beautiful and vivid