Steamed fish is a delicacy, I believe you are not unfamiliar with it, because it is one of the most common home dishes.Steamed fish meat is fresh and tender, and tastes good. Compared with other methods of fish production, I prefer the fresh fragrance of steamed fish. In addition, the most important reason is that steamed fish production method is very simple, even if you can not do fish, a simple learning can also grasp the skills, to the greatest extent to ensure that the nutrition of fish is not lost, and the taste is delicious.
Some friends told me that when they made steamed fish, the steamed fish tasted less delicious than that in restaurant s outside, and the steamed fish tasted very fishy. I have brought three principles to you. Not only that, I will also give you the right steps and methods to make steamed fish, to ensure that you can also ma ke delicious steamed fish.
[Three Principles]
- When making steamed fish, the steamed water left in the steamer plate must be poured out. If it is not poured out, steamed fish will have a great fishy smell.
- After steaming, do not get the steamed fish out of the pot immediately, but cover the lid of the pot and bake it for 5 minutes, so that the steamed fish will taste more delicious.
- When steamed fish comes out of the pot, sprinkle some shredded onions and ginger on the fish and prepare a tablespoon of hot oil to pour in.
[Ingredients]
Bass, cooking oil, steamed soybean oil, salt, pepper, cooking wine, chicken essence, starch, onion and ginger.
[Method and procedure]
- We need to kill the fresh and live bass, and remove all the viscera of the bass. When cleaning perch, the inner black membrane must be scraped clean, because that is the most fishy place of perch.
2.After killing the bass, it is necessary to cut a few holes on its back with a knife, then add two spoons of salt and three spoons of cooking wine, smear the whole body of the bass, and let it be marinated for half an hour.
3.After the bass is marinated, put some ginger slices into the knife seam and add a pinch of onion shreds to the belly of the bass.
4.Start the pot and boil the water. Add half of the pot's clear water to the pot. When the water boils, put the salted bass into the steamer and steam it.
5.Steaming time is 15 minutes. Time is not too long, it is easy to make the meat of the fish taste old.
6.After steaming, let the lid cover the pot cover for 5 minutes, then take it out of the steamer, sprinkle some onion and ginger shreds on the fish.
7.Finally, prepare a small bowl, add a spoonful of starch and a spoonful of Steamed Soy sauce, a spoonful of salt, a spoonful of pepper, two spoonfuls of cooking wine and a spoonful of chicken essence, and mix evenly to make seasoning sauce and pour it into steamed fish. - Start the pan and burn the oil. Add a spoonful of cooking oil to the pan. When the oil is completely heated, pour the hot oil directly into the steamed fish. The steamed fish can be eaten fragrantly.
