What is the best way to make steamed fish? How to make delicious steamed fish?

As the name suggests, it is the best to eat steamed and eat, first wash the fish and change the knife, apply the salt evenly, put a few peppercorns, star anise, ginger, green onions, put it in the pot and steam it for 10-15 minutes, according to the size of the fish, and finally adjust a bowl of juice, which can be dipped or not.

Steamed fish has learned to entertain guests at home with a unique face.

Ingredients: 750 grams of grouper, 2 tablespoons of steamed fish soy sauce, 2 grams of salt, 1 tablespoon of cooking wine, 3-5 slices of ginger, half a green onion, 1 coriander, 1 red pepper.

Method: 1. Fresh grinding grouper fish is cleaned, grouper fish is scaled and gills, cleaned off dirty blood, etc., before blind ginger slicing and shredding, green onion diced, red pepper cut into circles.

<>2. Put ginger slices in the steaming tray, smear the surface of the fish with salt, cooking wine, and sprinkle with shredded green onions.

3. After the pot boils water, put in the fish, cover and steam over high heat for 10 minutes.

4. After Hu Yu has steamed the fish, pour out the water in the steaming tray.

5. Heat oil and stir-fry shredded ginger, green onion and red pepper rings and pour over the fish.

6. Drizzle with steamed fish soy sauce and sprinkle with coriander.

The steps to make delicious steamed fish are as follows:

Ingredients: 250 grams of sea bass, 5 grams of green onions, 5 grams of ginger, 5 grams of salt, 10 grams of shredded red pepper, 5 grams of colorful silk, 5 grams of soy sauce, 5 grams of vinegar, 10 grams of Nianyin Qing Oil Boy Sakura.

1. Prepare an appropriate amount of water, add green onion and ginger and salt to make green onion and ginger water for later use.

2. Remove the scales and internal organs of the perch, and then cut a few knives on each side of the fish.

3. Spread the green onion and ginger water evenly on the fish and marinate for eight minutes.

4. Boil water in a pot, put the sea bass into the pot, steam for 6 minutes, turn off the heat, do not open the lid, and use the residual temperature in the pot to steam for another 3-5 minutes.

5. Put the colorful shreds and red pepper shreds, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

Steamed fish is delicious and tender in taste. It is best to use freshly killed sea bass or Wuchang fish for fish, and there are relatively few fish bones (chilled fish is not recommended).

This time it is steamed about one and a half catties of Wuchang fish, which is served in 20 minutes, which is simple and delicious.

The same is true for hospitality.

Materials. Wuchang fish (or sea bass) 1 about 750 grams.

Green onion and ginger to taste.

Steamed fish soy sauce Four or five tablespoons.

or 4 scoops of light soy sauce + 1 scoop of oyster sauce).

Salt a pinch of salt. Simple and delicious steps to prepare steamed fish.

Step 1<>

The live fish that are freshly killed in the market should be cleaned inside and outside after being taken home, and the black membranes on both sides of the fish belly must be washed off.

Step 2<>

Use a knife to cut the lower part of the fish head as shown in the picture, and cut the tail part obliquely. Find the small white spot indicated in the lower left of the lower incision of the fish head, which is generally in the middle of the fish's back (that is, the fishy line), pinch the white spot with your fingers, and gently pull out the fishy line while patting the back of the fish with the back of the knife. Do the same with turning the fish over.

Step 3<>

After removing the fishy line, cut the back of the fish diagonally a few times, sprinkle with a little salt and cooking wine, wipe it with your hands, and wipe a little inside the fish belly.

Step 4<>

Cut two long sections of green onions and put them at the bottom of the plate, then cut some green onion ginger slices, put some into the fish belly, and sprinkle some on the fish (don't be very particular about cutting, these will be steamed and half-cooked to be removed).

Step 5<>

After the water boils, put the fish in the steamer, cover and steam for 10 minutes (if the fish is large, the time can be extended appropriately).

Step 6<>

After 10 minutes, remove the steamed green onion and ginger from the fish, and pour out the steamed water from the plate. Evenly pour a few spoonfuls of steamed fish soy sauce (the saltiness is your own). If you don't have steamed fish soy sauce at home, you can use four or five spoons of light soy sauce and a spoonful of oyster sauce to make a sauce instead.

Step 7<>

Then put it in the steamer and steam for five minutes (I forgot to take a picture, borrow the picture of the first steam).

Step 8<>

Cut the green onion and ginger into thin strips (it is better to use small chives, this time you should cut it more carefully), and put it on the steamed fish (the steamer is small, and you can't put the stool under the fish plate, so you have to use the disc to steam, and now in order to make the fish more stretched, the pot is replaced by the fish plate) Put the oil in the pot, the oil is so hot that it feels like it is about to smoke, and pour it on the green onion and ginger shreds, and the aroma is instantly fragrant.

Step 9<>

Sprinkle with coriander and serve delicious home-cooked steamed fish.

Step 10<>

The home-cooked recipe of steamed fish, simple and easy to make:

Take the green onion and cut it into shreds, cut the green onion into shreds, soak it in clean water, cut the ginger into shreds, wash the crucian carp, draw 3 knives on both sides of the fish body, put salt and cooking wine, put the shredded green onion and ginger in the fish belly and marinate it for 10 minutes, add water to the pot and boil, put the crucian carp and steam it for 10 minutes, pour out the soup, pour out the soup, pour on the steamed fish soy sauce, put the ginger shreds, green onion green shreds on the fish, put the oil in the pot and burn it until it is 7 hot, and pour it on the fish.

Ingredients: 1 crucian carp (500g), 1 green onion, 10g ginger, 1 tablespoon salt, 10g cooking wine, 20g steamed fish soy sauce;

Steps to prepare steamed fish

1.First, take the green onion and cut it into 2 sections, cut the green onion into shreds, soak it in water, and cut the ginger into shreds.

2.Then wash the crucian carp, use a sharp knife to cut 3 knives on both sides of the fish body, add salt and cooking wine and wipe well, put shredded green onion and ginger into the fish maw, and marinate for 10 minutes.

3.Then add an appropriate amount of water to the pot and bring to a boil, put in the crucian carp and steam for 10 minutes; After steaming, take it out, pour out the excess soup, pour on the steamed fish soy sauce, then put the ginger shreds and green onion green shreds on the fish, put an appropriate amount of oil in the pot, burn until the oil temperature is 7 hot, and finally pour it on the fish.

Steamed fish is the most common practice of crucian carp, for those who like to eat fish, steamed fish must be a good choice, because the practice of steamed fish is relatively simple, the taste is salty and fresh, the soup is mellow, the original taste, everyone can eat, and the nutritional value is also very high.

Steamed fish is a nutritious, healthy, delicious and refreshing Naga food, and here are the simple steps to make steamed fish:

Choose fresh fish: Choose fresh, live fish, and if possible, choose freshly killed. Generally, it is better to choose fish species with delicious taste and delicate boneless, such as sea bass, crucian carp, grass carp, etc.

After slaughtering, clean the fish, scrape off the scales and gills, remove the internal organs of the anti-attack pie, wash them with clean water, and put them on a plate for later use.

Prepare the steamed fish sauce: Cut the green onion and ginger into shreds, put it in a bowl, add an appropriate amount of salt, light soy sauce, cooking wine, sugar, sesame oil and water and mix well to form a steamed fish sauce for later use.

Steamed fish: Pour the prepared steamed fish sauce evenly over the fish to allow the fish to fully absorb the flavor. Place a few slices of onion on a steamed fish plate and place the fish on top.

Generally, the steaming time should not be too long, about 10-15 minutes can be steamed, too long time will affect the tender taste of the fish.

Remove from the pot: Take out the steamed fish plate, pour out the juice from the fish, then chop the fresh coriander and sprinkle it on the fish, and then pour the fragrant oil (hot oil can be poured over the green onion and ginger shreds), so that a delicious plate of steamed fish is completed.

It should be noted that the adjustment of the heat when steaming the fish is very important, generally based on medium and low heat, turning the fish body in a timely manner, not letting the fish boil or scatter, and at the same time making the fish body taste balanced. In addition, the sauce and side dishes can be changed according to personal taste, such as adding tofu, mushrooms, fungus, etc., or choose different seasonings to make it more tasteful and nutritious.

Steamed fish is a classic Chinese dish that focuses on the original taste. If you want to make a good steamed fish, you can refer to the following steps:

Ingredients preparation: 1A fresh fish (e.g. sea bass, cod, etc.).

2.Ginger, green onions, garlic to taste.

3.Salt, light soy sauce, salt, and sugar to taste.

4.Ground white pepper to taste.

5.Cooking oil to taste.

6.A few coriander spikes.

Step 1<>Prepare fresh fish: Pick a fresh fish, clean it up, remove the scales, guts, and clean it. Cut an oblique knife on the fish to make it cook faster and more flavorful.

2.Marinated fish: Place the fish on a plate, sprinkle with salt and white pepper and knead to taste. Refrigerate the marinated fish for 30 minutes to allow the flavor to penetrate the meat.

3.Prepare the ingredients: Chop the minced ginger, green onion and garlic, and chop the green onion and ginger slices and set aside. Wash the coriander and set aside.

4.Put it in a pot and cook: add water to the pot, put the hanging steamer on the pot into the pot, put the processed fish in a large dish or plate after the water boils, and place the dish on the steaming rack. Steam on high heat for about 10-15 minutes (depending on the size of the fish).

5.Remove from the pan: Gently insert the fish with chopsticks, if there is no obvious resistance, it means that it is cooked through. Remove the steamed fish from the pan and discard the excess water. Sprinkle the fish with minced ginger, green onion and garlic, then sprinkle with green onion and ginger slices.

6.Dipping sauce: Mix light soy sauce, sugar, and salt according to your personal taste, and serve with steamed fish.

7.Drizzle with hot oil: Heat the cooking oil in the pot, pay attention to the heat of the oil, and evenly pour the hot oil on the sprinkled ginger, green onion, garlic, ginger slices and green onions, and the oil will simmer out the fragrance immediately.

8.Serving: Finally, garnish with coriander and serve.

Steamed fish is a traditional Chinese dish that is simple, healthy and delicious. Here are the detailed steps to make steamed fish:

Ingredients required: 1 fresh fish (you can choose according to the number of people and taste).

Appropriate amount of green onion, ginger and garlic.

Cooking wine to taste. Salt to taste.

Cooking oil to taste.

Light soy sauce to taste. Appropriate amount of oyster sauce.

Steps: After slaughtering the fresh fish, remove the internal organs and scales, then wash it, dry it with a kitchen paper towel, and then cut a few knives on both sides of the fish body to make it easier for the seasoning to penetrate.

Spread salt, cooking wine and oyster sauce evenly on both sides of the fish and marinate for 15-20 minutes.

Prepare a steamer, put an appropriate amount of water, and heat. At the same time, finely chop the green onion, ginger and garlic and set aside.

Put the fish in the steaming drawer, sprinkle the chopped green onion, ginger and garlic evenly on the fish, and add some cooking oil on the hole.

After boiling the water in the steamer, put the steamer in the steamer, cover the pot and steam for 10-15 minutes, depending on the size and thickness of the fish.

After steaming, take out the steaming drawer, pour the fish into a plate, and pour the juice of the steamed fish into a bowl for later use.

Add some light soy sauce and cooking oil to the juice of the steamed fish, mix well and pour it over the steamed fish.

When marinating the fish, you can add some spices such as chili pepper and pepper according to the taste to make the steamed fish more delicious.

The cooking time of steamed fish should not be too long, otherwise it will affect the taste.

The knife edges on both sides of the fish body should be even, so as not to affect the effect of steaming the fish.

【Steamed yellow croaker】

Ingredients: 1 yellow croaker (about 600 grams), 1 green onion, 1 ginger, 2 chives, 2 tablespoons cooking wine, 3 tablespoons steamed fish soy sauce, appropriate amount of oil.

How to do it]:

1. First of all, the fish should be scaled and slaughtered, the black membrane in the abdomen and the black membrane in the skull should be cleaned, and the bone-sticking blood in the fish belly should also be cleaned, which are fishy. Again, to make steamed fish, the fish should not be too large, generally about 500 grams is appropriate.

2. Wash and shred the ginger together, put more ginger, and we use it to get rid of the fish.

3. Mix in two tablespoons of cooking wine, smear the whole body of the fish, and then draw two knives on both sides of the fish body, so as to facilitate the taste of the fish and achieve the unity of the inside and outside of the fish.

4. Stuff ginger shreds into the incision of the fish body and the belly of the fish, so that the fishiness can be removed.

5. Take the green onion, cut it into long sections with the width of the fish, and place them on a plate. We put the fish on the green onion segment, so that there is a gap between the fish and the bottom of the plate without direct contact, first, to ensure that the maturity of the fish is consistent, and secondly, to isolate the soup from the steamed fish, which is very fishy. Therefore, the green onion should be large and thicker, and it is not recommended to replace it with chopsticks, which are relatively thin and will not completely block the intimate contact between the fish and the plate.

6. Add water to the steamer and boil, put the fish plate in after the water boils, my steamer is two layers, one layer puts the fish, one layer puts the steamed fish soy sauce, pour the steamed fish soy sauce into a small bowl, put it into the steamer and steam it together, and use the hot steamed fish soy sauce to pour the fish, so that it can be more delicious and not abrupt.

7. When steaming the fish, let's prepare the shredded green onions. The green leaves of the chives and the white part of the green onion are cut into long strips and then soaked in clean water, where they roll into beautiful green onion rolls, which we will use later.

8. Steam the fish for 6-8 minutes after it is put in the pot, turn off the heat, do not take it out immediately, and then continue to steam it for 5-8 minutes with residual temperature, then take it out, pour off the soup, remove the green onion and ginger shreds, pour in the steamed fish soy sauce, sprinkle with shredded green onions, and use hot oil to stimulate the fragrance.

9. The fish meat is delicate and white, as tender as tofu, light and fragrant, refreshing and pleasant.

Fish, Sichuan pepper, green onion, ginger and garlic, salt, sugar, cooking wine, light soy sauce, frozen tofu, black fungus, steamed fish soy sauce.

Home-cooked steamed fish. Ingredients: fish, ginger, garlic, chili, salt, cooking wine, light soy sauce.

Ingredients: 1 sea bass, 50 ml of Haitian steamed fish soy sauce, 2 teaspoons of Haitian Gudao cooking wine, 2 teaspoons of Haitian fine oyster sauce, 5 grams of green onion and ginger slices, 1 lemon, salt and oil.

Cooking method: Homemade Cooking Fish Steamed fish.

Method] 1Treat the fish, stuff the belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and Haitian cooking wine. Fish.

2.Mix the Haitian steamed fish soy sauce and Haitian fine oyster sauce into a sauce and steam with the fish for 10 minutes. Ingredient.

3.Heat the oil and pour it over the surface of the steamed sea bass.

Top toppings. 1.Wash and drain the fish pieces, marinate them with green onions, ginger, garlic, peppercorns, salt, sugar, cooking wine, and light soy sauce for more than an hour;

2.Put a layer of frozen tofu with thawed and squeezed water at the bottom of the plate, and the water must be squeezed out, otherwise the water will affect the taste of the dish after heating.

3.and a layer of soaked black fungus;

4.Finally, the marinated fish is stacked, and after the water is boiled, it is steamed in a pot for 20 minutes;

5.Once out of the pan, pour over the steamed fish soy sauce.

5. Put the steamed fish aside and pour light soy sauce on it, put oil in the hot pan, put more, put the ginger, garlic and chili powder in it after the oil is hot, fry it and add salt (back more salt, because the fish is not salted), and after changing color, pour it on the fish!!