The steamed fish is a light flavor, and does not mean that what seasoning can not be put, there is no auxiliary raw materials to increase the aroma to fishy, the fish itself does not have flavor, to rely on other auxiliary raw materials in order to increase to increase the flavor of it. Chub fish fish meat taste fresh, but the fishy taste is not easy to taste, so you need to then marinate before the pot, onions, ginger, garlic, wine, soy sauce, sesame oil and other seasonings on the battlefield, it is in line with the "taste so that the taste of the out of the tasteless so that the cooking principle of "

Steamed fish should be steamed, and the fish should be steamed, but not any auxiliary raw materials to increase the flavor of the fish itself, to rely on other auxiliary raw materials to increase the increase in its flavor.

Steamed fish to use high heat, water boiling fish into the steamer, three minutes after the fish out of the tray, the tray of fish steamed fish quickly poured off, and then immediately put into the steamer to continue to steam. This move determines the fish cooked not fishy, this is very important; do steamed fish, in addition to put ginger and onion, it is best to put a piece of chicken oil on the surface of the fish, so that the fish absorbed chicken oil, steamed out of the tender and delicious a lot.

The source of fish odor is mainly gills and fish abdomen, as well as fish residual blood. So when dealing with fish, these parts should be cleaned up. In particular, some fish have a black membrane on their abdomen, which must be scraped clean. Freshly slaughtered fish fish scales should be scraped clean, the body of the mucus with warm water to wash clean, viscera and gills all disposed of, rinsed to no blood; cooking before the fish into the boiling water scalded before steaming, which not only removes the fishy smell, more importantly, the fish body by boiling water, the surface of the protein quickly coagulated, so that the steaming process, the water is not easy to ooze out of the body of the fish, so as to maintain the freshness of the fish.

Steaming fish time depending on the size of the fish to decide, generally more than a catty of fish six or seven minutes on the fish, larger fish should not be more than ten minutes, if the time is overtime, the fish will become coarse wood loss of flavor. Shortage of time, fish with blood color is not easy to separate from the fish bone. Do steamed fish is very important that the fish must be fresh enough to use live fish, dead fish out is not delicious. Doing the time to kill in order to fresh flavor. Do not need to use soy sauce or old soy sauce, so that the quality of the fish is not good, and finally only need to drizzle hot oil on the line, so that the fish will be more delicious yo.