secret 2: after cleaning up the fish, spread lard evenly on both sides of the fish (clear oil is ok), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);
Tip 3: Mix about 5g of meat stuffing with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder, and put them into the belly of the fish, which will not only make the fish taste fresher, but also support the belly of the fish and make the steamed fish full.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into even and beautiful slender shreds, shred the middle part of the green onion (which is the same length as the shredded ginger), spread it on a fish plate (for the sake of beauty and appetite), and then sprinkle some shredded onion and ginger on the fish;
secret five: after the water in the steamer is boiled, put the fish into the steamer (never steam the fish in cold water, then you will smash the steamer. The secret of many steamed dishes is that the food is steamed in the pot after the water is boiled.
tip 6: steam for 5 minutes and then turn off the fire (heat is the top tip);
secret 7: after turning off the fire, don't open the pot cover, and the fish will not be taken out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, and then drench the prepared seasonings (soy sauce, vinegar and clear oil) all over the fish (no salt or monosodium glutamate is allowed to be light and tender), and then put a few parsley on the table at will to eat.
features: this fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should secretly aim chopsticks at the belly of the fish as soon as possible (the most tender and fragrant essence), and strike first!
Key points:
1. If it is slightly larger fish such as steamed lotus fish or grass carp (the weight is controlled at about 1g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming";
2. When steaming a slightly larger fish, you can put two chopsticks under the fish to make the fish cook quickly when it is hot. After cooking, quietly withdraw the chopsticks in the kitchen, so as not to let the diners find your tricks.
3. You can also put the prepared juice (soy sauce, vinegar and oil) to be poured on the fish in a small bowl and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the raw juice in front, this pouring juice is less astringent, and the fish taste is warmer and softer, which is suitable for the taste of the elderly and those who like light.