Steamed fish

Steamed fish is always the most popular, especially for girls. With a few tips, you can also make your own signature steamed fish

Main Ingredients

• Fresh fish One

Auxiliary Ingredients

• ginger appropriate amount
• scallion A moderate amount of

1. steamed fish are tender, smooth and plump, so dead fish or fish with too tight meat and low fat content are not very suitable.2. if the fish weighs 2 kg, put some chopsticks under the fish when steaming, so that the fish can be heated better. Some big fish with thick flesh can be cut off from the back without cutting off, which can also accelerate maturity. If the knife is good, you can make a shape and make a peacock to open the screen, which is suitable for entertaining.3. then you must thoroughly clean the gills, fins, black membrane in the stomach, red viscera along the spine in the abdominal cavity, and fishy lines on both sides of the fish. Try to clean everything.4. you can also use a little meat stuffing, add some fresh mushrooms, green onions, ginger, salt, raw cooking wine, spread it out in the belly of the fish, and it is also very good to steam it out, and then eat. People who haven't eaten are often surprised.5. the most important thing is the heat. For 600-750 grams of fish, turn off the heat in the boiling water pot for 6-7 minutes (it must be the boiling water pot), and then keep the lid closed for 5-7 minutes. The heat is just right. The steaming and stuffing time of big fish should be extended for 1-2 minutes.6. instead of steaming fish and soy sauce, you can use raw soy sauce, sugar and vinegar to make a taste you like. You can also steam the bowl of juice with the fish to make it softer.