Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: After cleaning the fish, evenly coat lard on both sides of the fish (clear oil is enough), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: After the water in the steamer is boiled, put the fish in the pot (never steam the fish with cold water, or you will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 5 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (no salt or monosodium glutamate is added to make it light and smooth), and then put a few parsley on the table at will to eat.

Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should secretly aim chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, so it is better to start first!

Supplementary points:

1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight is controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming";

2. When steaming larger fish, you can put two chopsticks under the fish, so that the fish can be cooked quickly when it is hot. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find your tricks;

3. You can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and finally pour it on the fish and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light.

Introduce several kinds of steamed fish with different cuisines and tastes, and steam whatever fish you want! ! !

bouillabaisse

Its cuisine is Zhejiang cuisine.

It is characterized by salty taste, white color and tender meat.

raw material

750g of carp, 5g of salt and monosodium glutamate, 20g of onion, 30g of ginger, 50g of big oil, 50g of vinegar15g, 50g of chicken soup, 5g of sesame oil and 5g of cooking wine.

manufacturing process

Cut both sides of carp with a knife. Cut onion and ginger into thick slices, put them inside and outside the fish, add salt and cooking wine for 5 minutes, take them out and drain them, then pour in sesame oil. Mix 10g Jiang Mo with vinegar, sesame oil and monosodium glutamate to make ginger vinegar juice, which can be eaten with fish and dipped in the juice.

Steamed Cargill fish

Shandong cuisine

Features authentic, fresh and refreshing, long-term food is not greasy. When eating, take out the Jiang Mo and vinegar dish and dip it in it. It tastes very good.

raw material

750 grams of Cargill. 20 grams of fat pork, 20 grams of mushrooms, 0/5 grams of ham/kloc-,20 grams of bamboo shoots and 25 grams of Chinese cabbage. Shaoxing wine 15g, pepper 10g, clear soup 150g, onion 25g, ginger slices 10g, and chicken oil 3g.

manufacturing process

Scrape Cargill's scales, clean gills and internal organs, and wash them. Punch a willow knife 1.7 cm square on the fish, put it in boiling water, take it out immediately, sprinkle salt evenly, and put it neatly on the plate. Put a flower knife on the pig fat and cut it into strips with a length of 33 cm and a width of 1 cm. Cut the onion into small pieces and slice the ginger. The hearts of Lentinus edodes, bamboo shoots, ham and rape were cut into pieces with a width of 1 cm and a length of 3.3 cm. Put the fish in a fish dish, add Shaoxing wine, pepper and clear soup, then evenly put the pork fat, onion, ginger, mushrooms and ham on the fish, steam them in a cage for 20 minutes, then take them out, pour the soup into a wok, take out the onion, ginger and pepper, put the Chinese cabbage in the pot and put them neatly on the fish. Boil the soup in a pot, remove the foam, pour it on the fish, and then pour the chicken oil.

Steamed Chinese Bass

Its cuisine is Zhejiang cuisine.

Features fish shape integrity, fresh and tender fish, fat and smooth, delicate fragrance.

raw material

A grouper (weighing about 1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g soy sauce, ginger slices 10g.

manufacturing process

Slaughter the grouper and wash it. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into every knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them over high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to eat.

Steamed snapper

Its cuisine is Zhejiang cuisine.

It has the characteristics of complete fish shape, soft and tender fish meat, delicious taste and mellow soup.

raw material

A fresh snapper (net weight about 750g). 15g cooked ham slices, 2.5g raw bamboo shoots, 25g water-soaked mushrooms. 10g diced suet, 4g ginger slices, 3g ginger rice, 5g onion, 5g balsamic vinegar, 4g refined salt, 3g monosodium glutamate, 2g Shaoxing wine, 2g onion segments and 250g clear soup.

manufacturing process

Slaughter bream, remove scales and gills, gut it, wash it, blanch it in a boiling water pot, take it out, scrape off the black film, rinse it off, put the fish in a deep dish, put bamboo shoots, mushrooms, diced suet and ham slices on the fish, and add refined salt, Shaoxing wine and clear soup. The fish is put in a long waist plate. Add 70g refined salt, monosodium glutamate and cooked broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish. Take Jiang Mo and vinegar with you when you eat.

Steamed turtle with babao

Shandong cuisine

It is characterized by complete shape, eight treasures ingredients, pleasing color, fresh and mellow soup and changeable taste.

raw material

Turtle 450 grams. 20g of sea cucumber, 20g of scallop and 20g of lotus seeds. Clear water glutinous rice 15g, pork fat and lean meat 30g, yellow cake 20g, clean winter bamboo shoots 15g, mushrooms 20g, clean chicken 30g, and pork elbow 40g. Salt 5g, Shaoxing wine 15g, clear soup 150g, shredded ginger 15g, pepper 15g, scallion 10g, and wet starch 60g.

manufacturing process

Live soft-shelled turtle has its back down and its abdomen up. When it sticks its head out, quickly cut off its head with a knife, lift it to control blood, put it in a boiling water pot for a little scalding, take it out and put it in cold water, scrape off its black skin, remove its cover, take out its internal organs, chop off its sharp claws, rinse it with clear water and put it in a large pot. Cut sea cucumber, pork, cake, winter bamboo shoots and shiitake mushrooms into 0.6 cm square dices, put them on the chest of turtle together with scallops, lotus seeds and glutinous rice, and then pour in refined salt and Shaoxing wine. Clear soup, mixed juice of soft-shelled turtle gall, put shredded ginger on the top, middle and bottom layers of eight-treasure stuffing, cover the soft-shelled turtle, put pork elbow meat on the soft-shelled turtle, put ginger slices and pepper together, and put them on the soft-shelled turtle cover together with onion. Then put the turtle bowl in a cage and steam it with boiling water for 3-4 hours, take it out, and take out chicken, elbow meat, onion and ginger slices. Pour the turtle soup into the pot, boil it and thicken it with wet starch.

Steamed mullet

Its dishes are Korean.

Features are bright colors, fresh mullet and crispy bamboo shoots.

raw material

Mullet 1500g, Tricholoma matsutake 15g, canned bamboo shoots 15g, scallion 25g, ginger 10g, cooking wine 25g, crystal sugar 10g, refined salt 5g and sesame oil 30g.

manufacturing process

1. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicel, peel ginger, wash, and cut into pieces with canned bamboo shoots, with the length of 2.5cm, width of 1 .5cm and thickness of1mm; Peel the green onion, wash it and cut it into 3 cm long sections. 2. Scaled mullet, washed, disembowelled, gills and viscera removed, obliquely cut several knives on both sides, put into a soup basin, loosen shredded beef, bamboo shoots and ginger on the fish section, and add cooking wine, crystal sugar and salt; Put it in a steamer, steam for about 10 minutes, take it out, take out the ginger and onion, and put the fish in a plate. 3. The soup in the original basin is filtered, heated, sprinkled with sesame oil, boiled and poured on the steamed mullet.

Steamed Mandarin Fish

Its cuisine is Zhejiang cuisine.

The characteristic color is light and childish, pleasing to the eye, and tastes like crab meat, fresh and fragrant.

raw material

A mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 25g of monosodium glutamate 1.5g of Shaoxing wine, 25g of cooked chicken oil 10g, 2.5g of ginger slices and onion 1 root.

manufacturing process

Wash mandarin fish and lay them flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. Get a big waist. Add mandarin fish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots with boiling water, put 3 bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the bamboo shoots with mushrooms. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken essence to boil and pour it over the fish.