Hello! Steamed fish this way:

Ingredients

Main ingredient: one fishAccessories: ginger, green onion, cooking wine, oil sauce, oil,

Methods

Make a slash on the back of the fish. This cut will allow the fish to cook faster and be more flavorful.

Shred the ginger and green onion

Soak the shredded green onion and ginger in cool water for 5 minutes to make the shredded green onion and ginger curly and look better, the soaked water is used to marinate the fish to remove the fishy odor.

The ginger and green onion soaked water dripping on the fish, pay attention to the spine inside also wipe some, marinate for 5 minutes. Many people steamed fish used to wipe the salt and then steamed, this is actually very bad, now advocate low salt, now wipe the salt, will lead to excessive salt intake, but also let the fish loss of moisture, so the fish is not fresh and tender.

Boil water, pour 3 spoons of cooking wine in the water to make steamed fish water. This way, the wine will turn into steam and slowly steam the fish, which not only can play the purpose of deodorizing the fish, but also won't rob the fish of its freshness.

To steam fish, use chopsticks and a wire rack, not a plate. Wait for the water to boil, then place the fish directly on the chopsticks, cover the pot and steam for 8 minutes over high heat.

Note: Be sure to boil the water in the pot, steam it quickly over high heat, and do not open the lid to let off steam halfway through to ensure that it is cooked at once. If you steam the fish twice, it will become old and lose its flavor.

After steaming, open the lid of the pot and pour 1 bowl of cool water into the pot to cool it down so it doesn't burn your hands. Hold the ends of the two chopsticks underneath, place the fish on a plate, pull out the chopsticks, and you have a beautifully steamed fish!

Spread the shredded green onion and ginger over the fish and drizzle some soy sauce over it.