Method one:
Raw materials: fish
Materials: cooking wine, onion and ginger, salt
With cooking wine, onion and ginger, salt marinade fish fillets, yards and then on the drawer steamed for 6 minutes, pouring a little sauce
, put a little shredded green onion, put some cooking wine in the oil, hot dripping in the fish, guaranteed to let you do not go out of the door to savor the delicious restaurant.
Method two:
Take the cleaned fresh fish 8 two, salt 2 grams, the right amount of green onions, ginger, cooking wine simmer on.
Practice: first boil the water, and then the fish on the pot to steam for about 10 minutes, after the pot, put a little coriander can be.
The steamed fish that retains the fresh flavor of the fish, but also reduce the amount of oil and salt.
Attachment: good steamed fish seven secrets
Secret one: the weight of the fish control in the 600 grams or so, such a size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire is good to grasp;
Secret two: packing fish, you can fish spine from the abdominal chopping (with the end of the knife sawing) to prevent the fish from steaming due to the contraction of the fish bone to make the fish overall deformation, but the fish is steamed. If your handiwork is rusty, it's okay not to chop, lest the fish be spoiled and deformed before you start steaming. After the fish is cleaned up, smear lard on both sides of the fish (the oil will do) and dip it in a little white wine (you can also try dipping it in some foreign wine, which may create new flavors);
Secret Tip #3: Put about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, ground ginger, and chopped mushrooms and put it into the belly of the fish, which will make the fish taste more fresh and hold up the belly of the fish so that it will steam to a fuller shape;
These are the best ways to make your fish taste better. Secret four: take a large piece of ginger, take the longest section cut into uniform beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, induced appetite) spread in the fish plate, the fish into the plate and then sprinkled in the fish some green onion and ginger;
Secret five: be sure to steam the pot of water, and then into the pot of fish (don't cool water will be the fish on the pot of steam, then the pot of smashing. A lot of steamed dishes is the secret of the water after the food into the pot steam);
Secret six: steam 6-7 minutes that is off the fire (fire is the top secret);
Secret seven: turn off the fire, don't open the lid of the pot, the fish is not out of the pot, the use of the residual temperature in the pot, "virtual steam" 5-8 minutes immediately after the pot, and then will be prepared in advance of the Seasoning (soy sauce, vinegar, oil, very little salt or no salt) drizzled all over the fish (can not put MSG, in order to light, fresh and tender), and then casually placed a few loose cilantro on the table to start eating.
Features: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating it with others present, you should aim your chopsticks at the belly of the fish (the most tender and flavorful part) as quickly and quietly as possible, so that you can make the first move!
Additional points:
1. If you are steaming a larger fish such as lotus fish or grass carp (weight should be controlled at about 1000 grams), you can extend the steaming time for another 2-3 minutes, but not too long. Don't forget the "false steaming" trick.
2, steamed slightly larger fish, you can set up two chopsticks under the body of the fish, so that the fish leave the chassis empty, the fish body full of heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, do not let the guests find your tricks.
3, steamed slightly larger fish, you can also stand up the fish (like fish swimming in the water) steamed. At this time, can be used to save 5 centimeters long green onions open the fish belly, so that the fish smoothly stand, in the fish body on both sides of the buckle put two small ceramic bowl fixed fish body (fish belly not put meat). At this point, you can also in each side of the body of the fish side planing three cuts, and in each cut into a slice of ginger. Once the fish is steamed, remove the small bowl before serving.
4, you can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) sauce in a small bowl, with the fish on the pot to steam, when the fish is out of the pot, this seasoning is also taken out of the pot, poured on the fish, such a pouring sauce with the front of the raw juice compared to the less astringent, the fish flavor is more warm and soft, suitable for the elderly and those who like the taste of the light.
How about, this is my steamed wuchang fish true secret book, ring is the secret! Many people are only inspired by the visible details such as minced meat, and then forget a few key points, in fact, the fire, "false steam" trick is the real secret oh. There are some things you can't change (the heat secret) or you won't have a high level of flavor, but there are some things you can try to improve (based on your own tastes and the strengths of your local seasonings).
Don't think that steaming fish is too much trouble, follow this procedure yourself once, you will have a deep impression, because its taste will make you can't forget this steaming procedure.