Steamed fish when the white scorching juice and steamed fish soy sauce choose to compare, it is the steamed fish soy sauce is better, more fresh.

5 tips for steaming fish

1, when dealing with fish, the back of the fish should be scratched a few times, especially in the thick meat of the fish, so that not only can make the fish easier to cook, but also make the fish more easily flavored.

2, when steaming the fish, we need to put two chopsticks, put the body of the fish and the chopsticks parallel to each other, so that the chopsticks are close to the back of the fish, remember not to put them vertically.

3, we put the fish to the truth to pay attention to, the fish head to face the inside, because on the outside because the fish head will be more difficult to cook a little bit ah, real incense, the inside of the real gas will be more sufficient, so it can make the fish head easier to cook.

4, sprinkle ginger and green onion on the fish is also a certain skill, we have to put the ginger into the gill part of the fish, so that can effectively remove the fish fishy flavor, in the stomach of the fish should also put some green onion and ginger.

5, when steaming fish, there will be a lot of steam flowing inside the plate, we need to pour out these juices, because these juices contain heavy fishy flavor, we only pour it out to make the fish eat without fishy taste.

Three ways to steam fish

Steamed cod

Raw materials:

Cod a piece of green onions, ginger 3 slices, half a spoon of salt, moderate amount of soy sauce.

Steps:

1. Scrape the cod, remove the black membrane and wash it well. Marinate with two spoons of cooking wine, half a spoon of salt for half an hour.

2. Put ginger slices under the cod. Start a pot of boiling water, open the water on the cod steamed on medium heat for 7 minutes.

3. After steaming, sprinkle the appropriate amount of soy sauce, heavy mouth, pour more. Sprinkle with chopped scallions, start a pot of boiling oil, hot oil dripping on the scallions. Tender and delicious cod can be opened to create.

Steamed fish steak

Raw materials:

Fish steak moderate amount, green onion moderate amount, ginger moderate amount, garlic moderate amount, moderate amount of steamed fish soy sauce, salt moderate amount, pepper moderate amount, moderate amount of cooking wine, cooking oil moderate amount.

Steps:

1. buy home half of the fish, you can buy a whole fish can also be done, separated into a half steamed, half marinated, two ways to eat is not quite good it. Or else, two pieces of steam at the same time, more addictive.　　　　　　　　

2. The fillet is partially sliced. Along the ribs into small pieces, keep the abdomen connected, add salt, cooking wine, soy sauce and chopped green onions and ginger to marinate.

3. Shape the marinated fillets and arrange them on a plate, which can be topped with ginger slices and scallions.

4. Steam the fish for eight minutes in a cage with boiling water.

5. Once the pan is open, drizzle with soy sauce, heat the oil in a separate pan, and pour it over the fillets.　　

6. Before serving, you can put chopped scallions on the top.

Tips:

When steaming fish, I like to pour the soy sauce twice, once when marinating and once before pouring the oil. The fish steak part of the meat is tender, grasp the time, do not steam old.

Steamed sea bass

Raw materials:

Sea bass 1, salt 2g, half a large onion, ginger 1 piece, 3 grams of pepper, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce.

Steps:

1. Fresh sea bass cleaned off the viscera, the fish body scratched twice, inside and outside are smeared with a thin layer of fine salt.

2. Inside and outside another layer of cooking wine.

3. Layer the bottom of the fish plate with shredded green onion and ginger.

4. Stuff the fish belly with shredded green onion and ginger.

5. Place the fish on the fish plate and spread another layer of shredded green onion and ginger on the fish.

6. Boil water in the pot first, and when the water boils, put the fish plate. Steam for ten minutes over high heat.

7. Turn off the heat after ten minutes and pour in a spoonful of soy sauce.

8. Sprinkle in some chopped green onion.

9. Put a little peanut oil in the pan, put in the pepper, small fire will be fried pepper into a charred yellow, the pepper fishing out and discarded, leave the pepper oil.

10. Drizzle the pepper oil on the fish.

11. Eat it while it is hot, it tastes very fresh.

Tips:

1, steaming time does not need to be too long, more than a pound of fish ten minutes is enough.

2, the last step of dripping pepper oil personally think do not omit, the flavor to rise a level.