Nowadays, most steamed fish are made of "steamed fish soy sauce", which can be used directly. It is a kind of soy sauce with compound flavor and special sauce. However, no matter how special, steamed fish soy sauce is soy sauce, which is indisputable. If the steamed fish is drenched with soy sauce first, because the fish inhales too much soy sauce, the fish tastes more firewood, salty, not fresh and fragrant, not slippery and not tender. This is enough to show that it is not correct to steam fish with soy sauce first, which is beyond doubt.
The correct way to steam fish is to pour hot oil first to stimulate the rich fragrance of shredded onion and ginger and soak the fish thoroughly. In this way, a protective layer of hot oil is formed on the surface of the fish, which can make the taste of the fish more delicate and tender. At this time, pour in soy sauce to prevent the fish from inhaling too much soy sauce to the greatest extent, so that the fish will taste delicious, smooth and tender, and the taste will be layered, and the fish will not be too salty.
Steamed fish, soy sauce or hot oil first The fish is not tender by mistake, and it tastes heavy. Now, do friends know the order of steaming fish? The correct way is to pour hot oil first and then soy sauce. Let's talk about the correct methods and steps of steaming fish.
No matter what kind of fish, pretreatment is very important. These parts of the fish are the "hardest hit areas" with fishy smell and must be cleaned up:
1, black film. The black film in the belly of fish clings to the belly of fish, and sometimes it is not easy to clean it. After the internal organs are cleaned, they must be cleaned and scraped repeatedly.
2. Fish gills. Gills are the respiratory organs and dirty parts of fish. When handling fish, cut it clean, not only to completely remove the fishy smell, but also to remove the bacteria and toxins inside.
3, fish mucus. After scraping the scales, there is a layer of mucus on the surface of the fish, which is also the fishy place on the fish. It should be scraped repeatedly.
4. fishing line. There is a white fishy smell line at the junction of abdomen and back on both sides of the fish. When processing, cut a knife directly from the horizontal finger at the back of the fish head, and then cut a knife directly at the fish tail to reach the fish bone, draw a fish line, and remove the fishy smell to the greatest extent.
No matter how clean the fish is, it has a certain smell, and the later pickling is also very important. Insert the washed fish into the sides of the fish with a flower knife, put it into a big pickled fish basin, cut appropriate shredded onion and ginger, add a small amount of pepper, cooking wine and salt to marinate for flavor, and remove fishy and refreshing. But we must grasp the time, remember not to be too long, just about 30 minutes.
The pickled fish is steamed next, and the steaming time must be controlled. According to the size of the steamed fish, it is usually 7- 10 minute, and the extra-large fish should not exceed 12 minute. After the steamed fish is taken out, the soda water deposited in the fish plate is particularly heavy, so it must be dumped in time.
Put the chopped green onion and very fine shredded ginger on the surface of the fish. A proper amount of vegetable oil is burned to 70% to 80% heat, and poured on the surface of the fish while it is hot to stimulate the fragrance of shredded onion and ginger and soak the fish. A grease protective layer is formed on the surface of the fish body to wrap the fish.
Finally, pouring soy sauce is a very important step, and the technique is the most critical. Never spread out your head cover and pour it on the surface of the fish, so you won't be able to eat fresh, tender and smooth fish. The correct way is to take a proper amount of steamed fish soy sauce, scoop it with a small spoon, pour it along the edge of the plate, and let the steamed fish soy sauce slowly soak some fish, which will have a layered feeling and taste the original flavor of the fish.