The fish will be cleaned up, in the body of the fish on both sides of the lard (oil can also be), and then dipped in a little white wine; about 50 grams of meat mixed into a little soy sauce, sesame oil, salt, ginger, mushrooms, and then put into the belly of the fish, which can make the fish taste fresher, but also support the belly of the fish, so that the steamed fish full of form.
The appearance of the steamed fish is very important, take the longest section of the large piece of ginger cut into uniformly beautiful long thin silk, will take the middle section of the green onion shredded and spread on the fish plate, and then put the fish into the plate, and then sprinkle some green onion and ginger silk on the fish.
Well, now the most important step: in the steamer pot of water boiling, and then the fish into the pot, do not use cold water will be on the pot to steam fish. Steam 6-7 minutes after the fire, but do not open the lid, the use of the residual temperature of the pot "virtual steam" 5-8 minutes and then out of the pot, the pre-prepared seasonings (soy sauce, vinegar, oil, very little salt or no salt) drenched all over the body of the fish (can not put monosodium glutamate (MSG), in order to seek a light, fresh) The fish will be served with a few loose cilantro sticks and then eaten.
This fish is as tender as tofu, as fragrant as crab meat, light and refreshing.
Steamed fish seven secrets
Secret one: the weight of the fish control in the 600 grams or so, so the size of the volume of the fish plate, it looks beautiful, but also raw and cooked fire good grasp.
Secret Tip 2: Packing fish, fish spine can be chopped from the belly (with the end of the knife sawing), to prevent the fish steamed due to the contraction of the fish bone and the overall deformation of the fish, but if your craft is relatively rusty, not chopping is also OK, lest not yet started steaming, the fish spoiled deformation. After the fish is cleaned up, rub the lard on both sides of the fish (or oil if you prefer), and dip it in a little white wine (you can also try dipping it in some foreign wine, which may open up new flavors).
Secret 3: Mix about 50 grams of meat with a little soy sauce, sesame oil, salt, ginger and mushroom into the belly of the fish, which will make the fish taste better and hold up the belly so that the steamed fish is full of flavor.
Secret four: take a large piece of ginger, take the longest section cut into uniform beautiful long thin silk, will take the middle section of the green onion (not clear, not white, and ginger silk, etc.) shredded, (in order to beautiful, appetite) spread on the fish plate, the fish into the plate and then sprinkled some of the fish on the body of green onion and ginger silk.
Secret five: be sure to steam the pot of water boiled, and then the fish into the pot (do not cool water will be fish on the pot steam, that will smash the pot. The secret of many steamed dishes is that the water boils and then the food is steamed in the pot).
Secret Six: Steam for 6-7 minutes and turn off the heat (the heat is the top secret).
Secret seven: turn off the fire, do not open the lid of the pot, the fish do not take out of the pot, the use of the residual temperature in the pot "virtual steam" 5-8 minutes immediately after the pot, and then pre-prepared seasoning (soy sauce, vinegar, oil, very little or no salt) drenched all over the body of the fish (can not be placed on the MSG in order to seek a light, fresh and tender), and then randomly placed on the a few loose coriander after The table open to eat.