Can anyone tell me the best practices for steamed fish

Basic Steps].

Step 1: Fish selection: The weight of the fish is best controlled at about 500 grams, and the beauty of the fish plate is secondary, and the key is that the heat of raw and cooked is easier to grasp.

Step 2: Shaping of the fish: After the fish is cleaned up, the backbone of the fish is cut off from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after the fish is steamed, and the lard is smeared on both sides of the fish body, and then dipped in a little white wine.

Step 3: Seasoning of fish: Mix a little meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the taste of the fish fresher, but also make the steamed fish appear full.

Step 4: Fish plating: take a large piece of ginger and green onion in the middle, cut it into a long and uniform slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after the fish is put into the plate, which is both beautiful and evenly flavored after maturity.

Step 5: Heat of the fish: The heat is the key to steaming fish, as with many steamed dishes, be sure to boil the water in the pot, then put the fish into the pot, steam for 6 to 7 minutes, and immediately turn off the heat.

Step 6: False steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes before leaving the pot, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

Upstairs didn't answer the question. People are asking whether steaming is not stewing. Let's see it before we come back.

Actually, it's a very simple thing. Steaming the fish is the easiest thing to do, after killing and cleaning the fish, hit the back of the fish a few times. In order to better taste, the condiments are salt, cooking wine, ginger slices, green onions, monosodium glutamate, and I like to add a little bit of fresh soy sauce with a little color.

Then put it in the pot and steam it. 10 minutes of fierce fire and 5 minutes of Chinese fire is basically OK. The taste is in the hands of the individual.

It depends on what you do to fish this step:

Ingredients: fish, pepper, rice wine, shiitake mushrooms, ham.

Method: 1. Clean up the sea bass and wipe it dry.

2. Rub well with salt, pepper and rice wine and marinate for half an hour.

3. Soak the mushrooms, slice the round ham, slice the ginger and cut the green onion for later use.

4. Stuff the green onion into the belly of the fish, the ginger slices are stacked, the ham and mushroom pieces are surrounded by the periphery, the steamer is boiling, put it on the plate, steam for 10 minutes, turn off the heat, and then steam for eight minutes, take out the plate, remove the ginger slices, pour the steamed fish soy sauce, start another pot, burn a little cooking oil, pour it on the fish and sprinkle the green onion shreds.

Cook a little green onion, minced ginger, minced garlic, Sichuan pepper, anise, etc. in an oil pot, add soy sauce and cooking wine, add water, add chili, cinnamon, large tobacco shell, etc., and simmer for 1 hour.

Ingredients: freshwater sea bass, ginger, green onion, garlic, cooking wine, red pepper, steamed fish soy sauce.

Steps: <>

Step 1: Take an appropriate amount of shredded ginger and green onion into a bowl, add cooking wine and rub it a few times.

Step 2: Clean the sea bass and cut it crosswise on both sides of the fish.

Step 3: Cut a knife along the left and right sides of the big bone in the middle of the fish belly, and the back can not be cut off, so that the fish is lying on its stomach.

Step 4: Take a plate and put an appropriate amount of ginger, garlic and green onion on the bottom.

Step 5: Smear the seabass with a layer of ginger and shallots, put an appropriate amount of ginger slices on the fish body, and marinate for 10 minutes.

Step 6: Take an appropriate amount of green onion white and green onion leaves and shred them, and cut the red pepper into shreds for later use.

Step 7: Put the sea bass into a pot of boiling water, cover it, steam it on high heat for 3 minutes, turn to low heat and steam for 5 minutes.

Step 8: After steaming, remove the ginger slices and pour out the soup.

Step 9: Drizzle the steamed fish soy sauce around the plate, arrange with the red pepper and green onion, and then drizzle with the hot oil.

Step 10: Finished product drawing.

Ingredients. 600 grams of stone trout per piece.

Accessories. Peanut oil to taste.

Ingredient. Ginger to taste.

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

Green onions to taste. <>

Remove the scales and belly of the fish, and wash them.

Line the plate with green onions, place the fish on top and top with shredded ginger.

Add water to a boil, put the fish into the pot and steam for about 8 minutes.

After the fish is removed from the pot, remove the ginger and green onion segments, and pour out the original juice of the steamed fish.

Top the steamed fish with shredded green onions.

Heat the pot, use the original juice of the steamed fish plus light soy sauce, dark soy sauce, and sugar to make a salty sauce suitable for your taste, pour it next to the fish, and pour an appropriate amount of peanut oil on top of the fish after boiling.

The delicious steamed fish is ready.

Cut a few knives on the fish, add salt, cooking wine, pepper, spread well and marinate for 10 minutes.

Put the green onion and ginger slices on the fish, add water to the pot and boil, put the fish pieces in, cover the pot and steam over high heat for 7-8 minutes, turn off the heat and simmer for 2-3 minutes.

Take out the steamed fish pieces, throw away the ginger and shallots, pour out the water that oozes from the steamed fish, and pour the steamed fish soy sauce.

Top with shredded green onions, dried chili peppers and coriander.

Heat a wok and add 2 tablespoons of oil, turn off the heat when 8 is hot (the oil is smoking) and pour the oil over the shredded green onions. Can.

Hello! In fact, the method of steaming fish is very simple, steamed fish should be done with fresh fish, first clean up the fish, change it to a word flower knife, put in cooking wine, pepper, salt, and then put in green onions, ginger and garlic, wine and oil, chicken essence, soy sauce steamed fish soy sauce and other seasonings, steam in the pot for about 20 minutes, out of the pot.

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.

Material. Half a large fish head, ginger, oil, sesame oil, vanilla soy sauce, green onion.

Method. 1.Shredded green onion and finely chopped ginger.

2.Wash the big fish head, dry the water, and steam it over high heat for 8 minutes.

3.Pour out the steamed fish and fish water, sprinkle a generous amount of shredded green onion and ginger on the surface.

4.Heat an appropriate amount of oil and sesame oil, pour it on top of the fish, and pour an appropriate amount of soy sauce.

Handle the fish cleanly. Marinate with green onions, ginger, garlic, soy sauce or something. Correct. Then put the fish on a plate, also put some fish sauce on it, then put some minced garlic and shallots, put some oil, and put it in the pot to steam.

1. Ingredients: one Wuchang fish, two spoons of salt, an appropriate amount of shredded ginger, two spoons of cooking wine, an appropriate amount of white pepper, an appropriate amount of green onions, 3 4 spoons of steamed fish soy sauce, an appropriate amount of hoisin sauce, half a spoon of oyster sauce, an appropriate amount of chicken essence, an appropriate amount of green onions, an appropriate amount of chili rings, and an appropriate amount of oil.

2. Choose a Wuchang fish, wash the fish head first, reduce the gills, start from the head, and use a knife to cut from the back of the fish to the belly to the tail of the fish, and do not cut it off. To open the screen, keep the cutting interval at 1 cm.

3. Two spoons of salt, evenly spread all over the fish body, two spoons of cooking wine, also wipe all over the fish body, marinate for 15 minutes, shred green onions and ginger at the bottom of the fish plate.

4. The pickled fish is posed in the shape of a peacock opening screen, the fish head is placed in front, the tail is too short, which affects the beauty of the opening screen, you can cut off a part of it and put it in the fish head.

5. After the shape is placed, spread a layer of green onion and ginger shreds, the fish is easy to cook, pot on cold water, steam for 6 minutes after steaming, turn off the heat and simmer for 2 minutes, the meat will become old after steaming for a long time.

6. Use the time of steaming fish to adjust the sauce, a little salt, a little white pepper, 3 4 spoons of steamed fish soy sauce, seafood soy sauce can also be used, half a spoon of oyster sauce, a little chicken essence to enhance the flavor, and finally mix it into such a sauce.

7. If there is too much juice in the steamed fish, you can pour it out appropriately, evenly pour the juice that has just been mixed, and pour the whole body of the fish and the head of the fish on it.

8. Start another pot, pour in an appropriate amount of oil, pour it on the fish after heating, you can decorate it with chili rings, and a delicious steamed fish will be fine.