First of all, in the selection of fish, generally, the steamed fish should choose the middle-upper layer fish, such as the chopped pepper head made by the middle-level bighead of freshwater fish, and the bighead and perch of the upper-level fish can be steamed in Taihu Lake, and the middle-level Wuchang fish can be steamed. Don't choose low-grade fish living at the bottom of mud, such as carp, which has a strong earthy smell.

But there are exceptions for lower fishes, such as Siniperca chuatsi living in crevices, grouper and gem fish living in crevices and sand bottom.

The second is to go fishy. Steamed fish should emphasize the delicacy of fish, so choose fresh fish and marinate with cooking wine, ginger, onion, pepper and salt. Adding a spoonful of lard or other vegetable oil with no obvious taste when steaming can help fish with less fat to increase the fat of fish meat, and it will be smoother and tender to eat. A catty of fish can be steamed for eight minutes.

It can be said from three aspects: primary processing, steaming pretreatment and steaming post-treatment.

First, the preliminary processing

When handling fish, be sure to clean the scales and gills, especially put clean blood and clean the black glands and internal organs in the abdominal cavity of the fish; This is the main fishy smell component of fish; Especially freshwater fish; The black glands in the abdominal cavity must be cleaned up.

Second, pretreatment before steaming

Before steaming, ginger, onion and cooking wine are essential for fish, and the fish should be scratched with a flower knife, especially where the meat is thick, which is conducive to the maturity of the fish; Putting onion and ginger under the fish can effectively remove the fishy smell.

3. Post-steaming treatment

After the fish is steamed, you can put shredded onion and ginger on the fish and steam it with hot oil, which can supplement the shortcomings of the first two processes. Finally, add steamed fish and soy sauce.

First, steamed fish choose fresh live fish and wash them quickly after slaughter. Pay attention to the black film on both sides of the fish belly, otherwise it will smell fishy and bitter. Then marinate with white pepper and raw ginger onion in cooking wine for 3 minutes to better volatilize the fishy smell. Steam the fish with clear water for 8 to 10 minutes, and add some white vinegar to the water before steaming, so that the white vinegar can be combined with steamed water to volatilize the fishy smell more quickly.