[Encyclopedia of home steamed fish]_ practices _ production methods

Fish is a kind of seafood that many people like to eat, and it is also quite common.

Fish has high nutritional value and is rich in protein.

Moreover, it is not easy to gain weight if you eat less adult content.

Many people choose fish stew when eating fish.

But some families also use steamed or braised pork.

So what is the best way to make steamed fish?

Next, let’s follow Xiaobian to learn how to steam fish!

1 Fish choice: The weight of the fish is best controlled at about 500 grams. The beauty of putting it in a fish dish is secondary. The key is that the raw and cooked heat is easier to grasp.

2 Shaping of fish: After the fish is cleaned up, use a knife to cut off the spine of the fish from the abdomen, which can prevent the fish from being deformed due to the shrinkage of the fish bone after steaming the fish.A little white wine.

3 Seasoning for fish: Mix a small amount of meat into a little soy sauce, sesame oil, salt, ginger, and shiitake mushrooms, and put it in the belly of the fish, which will not only make the fish taste fresher, but also the steamed fish will be full.

4 fish plate: take a large piece of ginger and green onion, cut into long and uniform reconstituted silk, spread it on the fish plate, put the fish on the plate, and sprinkle a little onion and ginger on the fish. It is beautiful and flavorful when mature.Evenly.

5 Fish heat: The heat is the key to steaming fish. Like many steamed vegetables, be sure to boil the water in the pot, then put the fish into the pot, and steam off for 6 to 7 minutes.

6 virtual steaming of fish: the so-called virtual steaming is to turn off the heat, do not open the lid, use the remaining temperature in the pot to steam for 5 to 8 minutes, and leave the pot, and pour the prepared soy sauce, vinegar and some kind of clear oil over the fish body.can.
Ingredients: about 500 grams of fresh live sea bass, 6 slices of ginger, 3 scallions, 100 grams of steamed fish stew oil, salad oil, salt, and white pepper.

Preparations: 1. After killing the bass, clean it up, drain the water, and then apply salt and pepper to the fish. Marinate for about 10 minutes.

You don’t need a flower knife on the fish, but you also need to coat the belly with salt and pepper.

2. Take one green onion and cut it into green onions. Cut the remaining green onions into green onion segments.

Cut some ginger into shredded ginger.

Practice steps: 1. While the fish is pickled, pour water in the steamer and boil the water.

After the fish is marinated, do a double knife operation on the back of the fish and stuff the ginger slices into the gills, belly and spine of the fish.

2. Put the onion segments and two chopsticks on the plate of steamed fish, put the fish on it, put it in the boiling steamer, steam for about 8 minutes on high heat, and remove it for 5 minutes while turning off the heat.

3. Take out the onion segments and chopsticks from the steaming pan, drain the steamed soup, place the onion ginger shreds on the fish, pour some hot oil on top, and pour the steamed fish stew into the pan to serveAlready.
Supplementary note: To make delicious steamed seabass, make sure that the seabass is fresh and superb. After the fresh fish is steamed, the fish will shrink, the blade that has been opened forward will be rolled up, and the fish eyes will also be steamed.

If there is no such performance, the freshness of the fish is very low.