Treatment of fish. First of all, when we kill the fish, try to clean the fish scales and gills, and then the black membrane of the fish abdomen and viscera all dealt with, these are important parts of the fish produce fishy flavor, if the surface of the fish still residual mucus, it is best to rinse the surface of the fish with warm boiled water, so as to reduce the fishy flavor, so that the fish steamed out of the flavor is more fresh and tasty.

2, fish marinade. In fact, whether it is freshwater fish or saltwater fish, they all have the same characteristics, that is, fishy heavy, want to steam fish out of tender meat without fishy flavor, marinating this step is essential, first of all, will be coated with cooking wine in the fish all over the body, and then sliced ginger, scallions cut into segments, put the fish's abdomen and back, probably marinated for about 15 minutes, that you can go down to open the pot to steam.

3, hot water in the pot. This is a lot of people in the steamed fish, will ignore the step, if the pot of water is not boiled, then it will aggravate the fishy flavor, and the steaming time will be longer, so that the fish steamed out of the easy to get old, probably hot water in the pot will be put into the pot of fish steamed for eight minutes can be, and finally the bottom of the plate of the soup poured off to the fish body dripping some steamed fish soy sauce, plus some shredded green onions, splash it with hot oil on the way.

So no matter what fish you are steaming at home, as long as you remember the above 3 points, then ensure that the fish steamed out of the meat is delicious and no fishy taste