Steaming is the best cooking technique for fresh fish, whether it's the luxury rat spot, eastern star spot, or the marketplace "green, grass, silver and bighead carp", add a variety of sauces and sauces on the fire a steam on the good, steaming can maximize the nutritional and original flavor of the fish.

Don't pour the soy sauce directly on the fish to avoid discoloration.

Whether it's the tender and flavorful Cantonese steamed fish or the spicy and refreshing Hunan chopped pepper fish head, they are all enthusiastically sought after by diners. As we all know the steamed fish itself is no flavor, and will be with the fish meat inherent a fishy and earthy taste, how to let the steamed fish in keeping the meat tender at the same time also has a good taste, "steamed fish soy sauce" on the credit. It can maintain the original flavor of the fish itself, but also to enhance the fresh flavor, rich in the texture of the dish, is the "soul" of steamed fish. At the same time, steamed fish soy sauce is also one of the most common kitchen sauce sauce, it is also used in a large number of seafood, seafood, seafood, vegetables and other light flavors of the dishes.