Fish steamed is a very healthy way to eat, the most can eat the original flavor of the fish. But steaming fish is delicate work, accidentally steamed old, or not flavorful, let the fish die.

So, how to steam the fish tender some, some flavor? Here watch the steps step by step.

Materials

Fish 1, ginger 1-2, green onion 1 root, salt, moderate amount of cooking wine, moderate amount of soy sauce, moderate amount of cooking oil

Operating steps:

1, prepare the materials

The fish will be cleaned and rinsed, ginger shredded ginger, green onion cut into long sections or silk (shredded ginger can be reserved for some of the steamed fish when used because the owner of the owners do not like to eat green onions, so cut a long section of good! pick out oh). With a knife, the surface of the fish cut a few cross.

2, marinated in addition to fishy

Fish plate, the surface of the salt smeared, not afraid to smear Doha; into the ginger scallion (owners will also put the ginger into the fish belly fish mouth, stuffed into the surface of the fish scratches, you can get rid of fishy flavor, ginger flavor will not be too heavy Oh); on both sides of the fish drizzled with cooking wine. Marinate at least 20 minutes or more, marinating process, you can turn the fish on one side to continue to marinate, so that both sides of the fish are flavored. (The owner are marinated in the afternoon, the evening to do Oh)

3, steamed fish

The plate of fish standing up, fish belly down lying. Wait for the pot of water to boil, put the fish into the pot to steam about 7-8 minutes, steam too long fish will become old. (The owner tried to steam 10 minutes, too old ~ to predict the time according to the size of the fish, experienced friends can be based on the degree of fish eyes protruding to grasp the time ha)

4, the pot

The plate steamed out of the soup poured into another small bowl standby (pouring out of the plate so as not to interfere with the effect of the back of the soy sauce and dripping cooking oil).

5. Drizzle oil

Pour soy sauce evenly over the surface of the fish. Then pour a moderate amount of cooking oil (you can use peanut oil, etc.) into the wok, not too much. When it is hot, pour it over the fish and it will make a zippy sound.

6, back to taste

Originally dripping oil on the end of the OK, in order to be more flavorful, you can pour the juice in the plate into the front of the small bowl again, and then all the juice in the small bowl stirred, and then poured back to the fish (you can taste the juice is salty enough, not enough, if you add a little bit of salt to the juice) ~ finished O (∩_∩) O

Tips

1. The last flavor is the biggest feature is also the key ah, is the owner of the experience. Many people will be before the first steamed fish out of the soup do not, the owner feels a good waste. After trying to find out, the steamed fish out of the soup and oil soup mix back to the fish, you can make the fish more flavorful, soup more delicious.

2. experience, the owner once used the green and red pepper shredded together with steamed fish, I do not like the flavor, the fish taste masked. If you want to add a bright color to look good, it is recommended that you can lay some on the surface of the fish on the table, so it does not affect the taste of the ha.