However, some people make this seemingly simple dish very unpalatable. The reason is that many people choose soy sauce when cooking steamed fish, because the color of soy sauce is very light, which will not make steamed fish look like braised fish. But is soy sauce really delicious? Of course, soy sauce is not delicious either. Soy sauce is only suitable for mixed vegetables, but it can't bring umami flavor and solve the fishy smell, so even if you can smell the soy sauce on the fish, you can't restrain the fishy smell on the fish. If you steam fish soy sauce with lobster sauce, it will not only refresh the fish, but also make the fish more delicious and tender, and there will be no feeling of firewood burning.
Let me talk about my method of steaming fish. First of all, onion, ginger, cooking wine, salt, steamed fish lobster sauce and common vegetable oil should be prepared before steaming fish. Side dishes can be added according to your own preferences. When all the seasonings are ready, we first wipe the fish evenly with salt and cooking wine, then shred the ginger and onion and put them under the plate, put the fish on it, then put the onion and ginger in the stomach and above the fish, and steam them in the pot for about 10 minutes (if the fish is big, it will take a long time). Then take out the fish, take out the onion and ginger, pour out the steamed juice (the fish doesn't smell at all), then put the side dishes on the fish, evenly sprinkle the steamed fish soy sauce with lobster sauce, and cook the oil again. When the oil is warm, pour it evenly on the fish.
My method is super simple, and the deodorization effect is super good. Fish doesn't smell like wood, and it tastes particularly delicious. Of course, everyone has different tastes and practices, but the ingredients used are basically the same. More importantly, if you think the steamed fish soy sauce with lobster sauce is too salty, you can also mix it with soy sauce and stir it evenly, and then pour it on the fish, which is also delicious.