Preparation of steamed fish.

2. The first practice of steamed fish.

Ingredients: chives, rice wine, ginger, salt, pepper, steamed fish soy sauce, lard, 1 cherry tomato, 1 fish.

Method: Draw knife flowers for fish, marinate with an appropriate amount of steamed fish soy sauce, chives, shredded ginger, salt, pepper, etc. for 5 minutes.

Spread the pickled green onions, shredded ginger, etc. on the low plate, put the fish standing, continue to sprinkle the ginger shreds on the body, pour an appropriate amount of lard, boil the water, steam for about 5 minutes, pour out the water on the plate, put some rice wine and continue to steam for 3 minutes, turn off the heat and simmer for 5 minutes.

When it comes out of the pot, decorate the fish with a cherry tomato in its mouth and pour the steamed soup over the fish.

3. The second method of steaming fish.

Ingredients: Whole sea bass, fish sauce, red pepper, ginger, wine, green onion.

Method: Remove the scales of the sea bass, dig out the gills and internal organs; Shred the ginger, cut the green onion into flowers and cut into sections, and cut the red pepper into oblique slices for decoration; The sea bass is marked with a flower knife on both sides;

Smear a little wine on both sides of the fish; Spread the ginger and shallots, wait for the water to boil in the pot, and then put the fish in the pot to steam;

Steam on the maximum heat for about 5 to 6 minutes, turn off the heat, do not open the lid, steam for 5 minutes and then remove from the pot;

Pour out the soup and remove the ginger and chopped green onions; Spread the fish with shredded green onions and red peppers;

Heat a small pot, add an appropriate amount of oil and umami juice to a boil; Pour in the boiling soy sauce and oil while hot.

How to cook steamed fish? Remove the scales, wash the fish and put it on a plate, prepare minced garlic, three spicy shreds, put it on a plate, then steam it in a pot, and then add oyster sauce and light soy sauce.

How to steam fish: Wash the belly of the fish and put it away, stuff it with ginger slices, and set aside the green onions. Brush the fish plate with some oil and put the whole fish on top.

Steam in a pot of boiling water for 8 to 10 minutes. Remove from the pan and sprinkle with shredded green onions. Shredded green peppers, add some steamed fish soy sauce, and you can eat.

Tender and refreshing.

After killing the fish, use a knife to scrape the scales and rinse the slippery layer of the fish with warm water. When the fish is raised, there is a creature called the sponge in the water, the smell of the earth is very large, this layer of sponge is the fishiest part of the fish, so rinse it with warm water, you can achieve the purpose of removing the fish.

High-grade fish is generally steamed because it preserves nutrients to the maximum. If you are just starting to learn how to steam fish, you can start with grass carp, cinnamon fish, sea bass, etc.

Pick a live fish and look at five o'clock.

There are five points to grasp when selecting live fish: first.

First, the fish scales are relatively complete; Clause.

Second, the fish meat is elastic; Clause.

3. Generally, the smell of fresh live fish will be relatively large; Clause.

Fourth, the gill color of the fish is pink or bright red is preferred, white or dark black is not good; Clause.

5. The brighter and more transparent the eyes of the fish, the fresher the fish.

Wash the fish in warm water to remove the fish.

After killing the fish, scrape the scales with a knife and then use warm ones'The water rinses away the slippery layer of the fish. When the fish is raised, there is a creature called the sponge in the water, the smell of the earth is very large, this layer of sponge is the fishiest part of the fish, so rinse it with warm water, you can achieve the purpose of removing the fish.

Kill the fish for 2 hours before serving.

Many people buy fish from the market, and they think that after killing, they should be fresh and put in the pot immediately, but they don't know that within 2 hours after the fish dies, it is the time for the body to detoxify, and it is obviously not a good time to steam at this time. Therefore, you should wait for the fish to be detoxified before steaming.

Steam well before serving.

The water in the pot must be boiled before the steamed fish is served. Because in order to make the fish fresh and fragrant, it is necessary to have enough vapor pressure. If the steam pressure is insufficient, even if it is cooked, the texture of the meat will be soft and soft, the texture will not be firm enough, and the aroma will not be enough.

Remove from the pan and add the salt.

Many people apply salt to the fish before steaming, which is indeed more flavorful, but the salt will cause the protein to shrink, so the steamed fish will be older and not tender enough. The correct method should be: smear with cooking wine, add green onions, ginger slices, and a little water.

Steam the fish in a pot for 15 minutes, remove the fish and set aside. Then, cut some shredded green onions, you can also put green pepper and red pepper shreds on top of the fish, put the hot oil in the pan and fry the peppercorns, pour it on the steamed fish, and pour in the steamed fish with a very fresh taste.

Steamed fish in soybean sauce

Ingredients: 450g bream, 10g shredded ginger, 10g chives, 18 tsp salt, 14 tsp cooking wine, 1 tbsp Haitian soybean paste.

Method:

1) Open the belly of the bream to remove the internal organs, scrape off the scales, and cut the back fish shallowly.

2) Smear the fish body with salt and cooking wine and marinate for 15 minutes, stuff the fish belly with chives, shredded ginger, and then coat the surface with a layer of soybean paste.

3) Boil water in a pot, put a fish plate, cover and steam over high heat for 10 minutes.

4) After steaming the fish, drizzle 1 teaspoon of hot oil over the surface.

5) Finally, sprinkle shredded green onions, shredded red peppers and coriander on the surface for garnish.

Open screen Wuchang fish

Ingredients: 900g Wuchang fish, 2 small red peppers, 1 teaspoon of salt, appropriate amount of ginger, 30ml vinegar, 15ml cooking wine, 1 2 teaspoons of chicken essence, appropriate amount of white pepper, 10g minced ginger, 10g minced garlic, 20g minced green onion, 20ml steamed fish drum oil, 20ml sesame oil.

Method:

1) A live Wuchang fish, beating scales and gouging gills.

2) Cut the head and tail with a knife and cut out the internal organs from the side.

3) The middle section is cut into slices with a knife (can be cut or not, and is not cut'The knife method is to pay attention to the cutting from the back, and the part of the fish maw is connected, and I personally think that cutting is better and easier to pickle).

4) Put the sliced fish skin in a large bowl, add ginger, salt, chicken essence, white pepper, cooking wine, vinegar and marinate for 5-10 minutes.

5) Discard the tail of the fish, put the head of the fish on the plate, the fish fillet is arranged in a fan shape in the plate, make the shape of a peacock opening the screen, and then sprinkle ginger and garlic on the surface.

6) Put it in the steamer and steam for about 8-10 minutes.

7) When steaming the fish, cut the small red pepper diagonally into rings and mince the shallots. 8) Take out the steamed fish, pour out the steamed water, decorate the tail with red pepper rings, sprinkle with chopped green onions, and finally drizzle with steamed fish drum oil and sesame oil.

Steamed fish head with double pepper

Ingredients: 600g silver carp head, appropriate amount of white wine, appropriate amount of red chopped pepper, appropriate amount of yellow pickled pepper, appropriate amount of shallots, appropriate amount of ginger slices, appropriate amount of chives, appropriate amount of garlic cloves, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of oil.

Method:

1) Wash the head of the fish first and cut it in half with a knife.

2) Rub the body of the fish with salt, wine, vinegar and marinate for a quarter of an hour.

3) Chop 6 garlic cloves, shallots, ginger slices and coriander leaves.

4) Put it in a bowl and add sesame oil, light soy sauce and chili oil. Prepare red chopped peppers, yellow pickled peppers, pour in white wine and mix well.

5) Chop the pepper and mix well, cover both sides of the fish head, put it in the steamer, steam it on high heat for 10 minutes, and finally pour out some soup and pour in hot oil.