Introduction: When steaming salmon, remember not to steam directly on the pot! Remember the 6 tips, the waxed fish crispy delicious wax flavor enough!

In the blink of an eye it's Lunar New Year's thirteen, time flies, there are still 20 days, to the Spring Festival. Once the Spring Festival arrives, every family will do delicious food, which is the most indispensable is the preserved flavor. The so-called preserved meat, that is, preserved sausage, preserved meat, preserved fish, preserved chicken, preserved duck and other cured, smoked or dried preserved meat products. Whether it's a family feast or a feast for guests, my family can't do without the preserved fish, so it can be said that "year after year", in my family, only the feast of preserved fish is called "New Year's flavor".

It's really strange that I don't like to eat fresh fish, but for the preserved fish, it can be said to be "obsessed". Fresh fish, no matter what kind of fish, want to ask me to eat a bite can be really difficult, but for the preserved fish, I like to make their own, but also love to eat. There are many ways to make preserved fish, and one of the easiest is to steam preserved fish. But just because it's easy to steam preserved fish doesn't mean it's easy for everyone to make preserved fish well. Many people in the steamed salmon, the first step is directly on the pot steam, but never thought of steaming out of the salmon, fishy and fishy, even the most primitive flavor can not eat out, which can really ruin a pot of good salmon.

So how can you steam out delicious and not fishy salmon? When steaming walleye: remember not to steam walleye directly on the pot! Keep in mind the following 6 tips, steamed out of the waxfish crispy delicious, full of wax flavor and not fishy.

Tip 1: put the fish in the water to soak for 10 minutes

Generally speaking, in the salted fish, in order to ensure that the fish can be in a long time without mold and deterioration, we will put more salt salted fish. And before we steam the salmon, we must put the salmon in the water to soak for 10 minutes. On the one hand, it is to soak off part of the salty flavor, on the other hand, it is to soften the preserved fish a little bit, so that it is convenient to clean the dust and impurities on the surface of the preserved fish. If you directly dry clean it, it can not be cleaned, so you must first soak the waxfish for 10 minutes. In order not to affect the taste of the fish and to maintain the flavor of the fish, soak time should not be too long, soak in cold water for 10 minutes is enough.

Tip 2: Blanch the fish in hot water for 1 minute.

As we all know, smoked or sun-dried preserved fish, will be hard, if the sun is not hard enough, soft preserved fish is not saved for a long time will be moldy. So before steaming salmon, we also need to put the salmon into the boiling water blanching 1 minute, the salmon after cooking soft, so that then on the pot steam will not lead to steam out of the salmon is too firewood, hard bang affect the taste.

Tip 3: Ginger, dried chili peppers, garlic burst incense, the use of "ginger-garlic chili oil" fried preserved fish, the aroma is more full

down the pan into a small amount of cooking oil, add ginger, dried chili peppers and garlic burst incense, smell the aroma, with a slotted spoon to the head of the ingredients. Strain out, use the remaining ginger, garlic and chili oil in the pan to fry the preserved fish, which can make the preserved fish more fragrant.

Tip 4: Fry the fish

Put the fish in the ginger-garlic-chili sauce and fry it until both sides are golden brown. Ginger can deodorize the preserved fish, and sautéing it will achieve the same deodorizing effect. Adding garlic and chili adds flavor and removes the fishy smell.

Tip 5: Stir fry the walleye with white wine

Before steaming the walleye, add white wine and stir fry the walleye. If you add white wine when steaming the waxfish, the result is not that good. Adding white wine when frying the preserved fish can make the white wine emit a strong wine flavor in the bottom of the steaming pot, which makes the preserved fish very fragrant.

Tip #6: Steam the fish with edamame for a more unique flavor

If you want the fish to be tasty and have a more unique flavor, you can add a little edamame to steam it together. Put the fried preserved fish on a large bowl or plate, add 1 small spoon of tempeh, and put it into the pot to steam together for 15 minutes, and a fragrant steamed preserved fish will be ready.

Steaming preserved fish is easy, but remember to never steam directly on the pot! Keeping in mind the above 6 practical tips, the waxfish crispy delicious, wax flavor!

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