Steamed fish with soy sauce is a common seasoning. Generally, when it is used to cook various fish or some dishes, it can improve the taste to a certain extent, and the whole taste can also change greatly.

For example, some common fried fish heads, or some braised pork, some foods with heavy taste can use soy sauce. Because of its heavy color, it is basically used for some spicy or fragrant dishes. If you usually do some cooking, you can use a little to enhance the fragrance.

Extended data

Steamed fish soy sauce is a kind of soy sauce, which is usually used to steam fish. It is a condiment with Asian characteristics used in cooking. Soy sauce is generally made of soybean as the main raw material, and it is fermented by adding water and salt to make koji.

Liquid brewed by various microorganisms under the action of various enzymes secreted during reproduction. Different countries and regions make soy sauce with different raw materials, different ingredients and different flavors, especially Vietnamese fish sauce (using fresh fish).

Main raw materials: water, non-GMO soybean, wheat flour, salt, sugar, sodium glutamate, yeast extract, disodium 5'- inosinate, disodium 5'- guanylate and edible essence.

Main edible effects: cold salad, cooking and stir-frying.

Storage method: room temperature storage, refrigeration is preferred. Please eat as soon as possible after opening.

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