How can steamed sea bass be delicious without a fishy smell?

How can steamed sea bass be delicious without a fishy smell? Preparation of steamed sea bass:Spare ingredients:1 sea bass, 2 spicy millet, 1 green onion, 1 small piece of ginger, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, a little sesame oil;

Production process:The first step, a sea bass, in advance to remove the inedible part, and fully clean the inside and outside, empty rod water, on both sides of the sea bass a few knives, sprinkle a little salt, put a little cooking wine, smear evenly with hands and marinate for 30 minutes;

The second step, in the process of marinating the sea bass, take the green onion leaves and wash them, cut them into thin and long strips, put them in water and soak them for a while, take half of the ginger and cut them into shreds, slice the rest, wash the millet spicy and cut them into circles, and prepare a plate ready to be steamed in the pot;

The third step is to put the sliced ginger on the bottom of the plate, put the marinated sea bass on top, and at the same time stuff some ginger slices in the belly of the sea bass, put the shredded ginger and green onion on top of the sea bass, add water to the pot, and put the sea bass through the water after the water boils;

In the process of steaming the sea bass, in a small bowl, put light soy sauce, sugar, sesame oil and a little cool white open and mix evenly into the sauce, take out the fish after steaming, remove the green onion and ginger, and pour out the steamed water;

Step 5: Sprinkle with fresh green onions, ginger shreds and millet spicy, drizzle with the pre-prepared sauce, add a little cooking oil to the wok and heat it over the fish, and then start to enjoy.

Compared with the general fish, sea bass contains more abundant nutritional value, and is easier to be digested and absorbed by the human body, adults and children will have a good help to eat, of course, there are many cooking methods of sea bass, but in order for people to more fully enjoy the delicious and absorption value, so most people will choose steamed, steamed sea bass is easier to ensure that the fish meat is tender and juicy, and as long as the skills are mastered in place, the fish will not have a fishy smell. Strengthening the spleen and stomach are all helpful to a certain extent, so don't miss eating sea bass, follow the recipe to do it carefully, so that the family can enjoy the delicious taste of the restaurant without leaving home.

Cooking tips: 1. After the sea bass is cleaned in advance, add some cooking wine and salt to marinate for a while to help remove the fishy smell of the fish, and also make the sea bass more delicious.

2. When steaming the sea bass, pay attention to start steaming in the pot, on the one hand, it can reduce the steaming time, prevent the meat quality of the sea bass from getting old, on the other hand, it can also prevent the loss of nutritional value in the sea bass, the steaming time should not be too long, about 8-10 minutes, according to the size of the fish to control;

3. If there is steamed fish soy sauce, you can pour it directly at the end, and if you don't have it, you can use light soy sauce, sugar, sesame oil, etc. to adjust a sauce, the taste will be better, the steamed fish, the soup in the plate must be poured out, otherwise it will be very fishy.

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

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

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

It doesn't smell fishy and it's delicious!

First of all, put a flower knife on the back of the sea bass, then put the ginger slices and green onions in the belly of the fish, after the water in the pot is boiled, put the sea bass in the pot and steam for a period of time, then turn off the fire and simmer for a few minutes, after the fish is steamed, take out the green onion and ginger, pour out the water in the plate, and then sprinkle the cut ginger shreds and chives on the fish, pour the steamed fish soy sauce, wash the pot to burn the oil, put in the peppercorns, and then take out the peppercorns, pour the oil on the surface of the sea bass, and the steamed sea bass is ready.

Clean the sea bass, then marinate it with green onion and ginger cooking wine salt, after marinating, it will be steamed in the steamer, then put some shredded green onion and ginger, then put steamed fish soy sauce, and pour hot oil.

Sea bass is one of the most common fish in our lives, and it is loved for its delicate flesh, delicious taste, and lack of intermuscular spines. Sea bass is one of the most frequent fish on our dinner table and is perfect for steaming. Steamed sea bass is clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy.

Steamed sea bass].1. Ingredients

1 sea bass, green onion, ginger, 1 red pepper, a pinch of pepper, 1 can of beer, pepper, steamed fish soy sauce.

2. Practice

1).Prepare a pick of sea bass and clean the internal organs, most of the sea bass bought outside nowadays are handled by the fish seller. No matter who does it, the belly of the fish should be broken, washed, and the back should be cut off.

(2).Cut the bass from the belly to the back, leaving only the belly of the fish connected, and the position of the stroke is about the same size and distance.

(3).Wash the green onion, ginger, red pepper, cut the red pepper into strips, shred the green onion, cut the ginger in half, one part shredded, and the other directly crushed.

Then put a part of shredded green onions and crushed ginger into the fish belly, then put the fish in a basin, take a bowl, pour in beer, add an appropriate amount of salt and pepper and stir well, and then pour the seasoning in our bowl on the sea bass by hand, apply it evenly with your hands, so that every cut surface of the sea bass is coated with seasoning, and marinate for 15 minutes. Marinate for 15 minutes.

(4).Put the marinated fish on a plate, then put water in the steamer, after the water boils, the sea bass is steamed for 8 minutes, after steaming for 8 minutes, turn off the heat and simmer for 5 minutes.

(5).Take out the fish plate, then put shredded ginger, green onion and red pepper on the fish, pour in the steamed fish soy sauce, make an oil pot, pour in the appropriate amount of oil, heat until it smokes, and then pour the oil on the fish, you can hear the sound of hot oil pouring into the sea bass and smell the fragrance of various spices under the action of hot oil.

(6).So, here our steamed sea bass is ready, this way out, delicious, not fishy, the whole family loves to eat!

3. Tips

Marinated in beer, it is easier to get rid of the fishy smell！The sea bass must be marinated before steaming, so that it can better absorb the flavor and remove the fishiness.

Today we will highly recommend a steamed sea bass treatment, when it comes to steamed sea bass, we all know that if this dish is not done well, it is easy to steam the sea bass, and the sea bass smell is very strong, so how can you make the sea bass tender and refreshing and no fishy smell? Let's take a look at the specific methods and tips.

Step 1: Clean the sea bass bought in the market and remove the black membrane in the abdominal cavity of the fish. Generally speaking, when you buy fish, the fish shop owner will solve the fish for everyone, including removing the scales, removing the internal organs of the fish, removing the internal organs, etc.

Step 2: Prepare an appropriate amount of ginger slices in advance, and prepare an appropriate amount of green onion roots and cut strips in advance. Cut a few knife flowers on the surface of the sea bass, stuff the dongru into the belly cavity of the fish, and put the ginger slices into the knife flowers.

In the future, put the fish on the plate, remember to put two pairs of chopsticks on the plate, so that it is more convenient to solve the sea bass later.

Step 3: Out of the pot, add an appropriate amount of cold water to the pot, boil the water to the pot, then add the prepared sea bass and fish with a plate to the pot, and steam for eight minutes.

Reminder: When steaming sea bass, you must keep in mind that you must wait for the water to boil before adding the sea bass to the pot, otherwise the sea bass may be steamed old, and the steamed sea bass will not taste good. Generally speaking, the more common sea bass in the market can be steamed for eight minutes, the slightly larger sea bass can be steamed for about ten minutes, and the slightly smaller one is steamed for seven minutes.

Step 4: After the sea bass is steamed, do not open the lid, turn off the heat again and steam the sea bass for three minutes.

Step 5: After the sea bass is steamed, remove the tea soup on the plate, remove the dongru and ginger slices, then take an appropriate amount of ginger and cut it into ginger slices, cut the chives into Beijing onions, sprinkle it on the surface of the sea bass, and pour an appropriate amount of seafood soy sauce on the body of the sea bass.

Step 6: Add an appropriate amount of vegetable oil to the pot, add the pepper to make the fragrance, then remove the pepper, sprinkle the vegetable oil on the surface of the sea bass, and a delicious steamed sea bass is completed.

Then we summarize the methods and techniques of steaming sea bass, in fact, the method of steaming sea bass is relatively simple, and the main thing in this dish is to maintain the tenderness of sea bass. In addition, it is important to remove the fishy smell of sea bass. If you want the sea bass to be tender, be sure to accurately grasp the time of steaming the sea bass, and be sure to remember to add the sea bass to the pot after the water is boiled, and then add the step of virtual steaming, so that the steamed sea bass is tender and refreshing.

In addition, when steaming sea bass, dongru and ginger slices are indispensable, which is the key to removing the fishy smell of sea bass.

Steamed sea bass attention tips:

1. Pour out the soup.

After we have steamed the sea bass, there will be a lot of soup on the plate with the sea bass. At this time, be sure to discard the soup.

Because this soup is relatively fishy, if you don't pour it out and eat it directly, it is easy to make the fishy smell very strong, and the taste is not good.

2. Do not marinate with salt and cooking wine.

The fishy smell of fish is relatively strong, so we should marinate the fish before steaming the fish to remove the fishy smell from the fishy body.

Generally, when we marinate other meats, we will use cooking wine to marinate, cooking wine can well remove the fishy smell, and at the same time, we will also sprinkle some edible salt to let the meat taste in advance.

However, if you are making steamed sea bass, it is best not to put salt or cooking wine, because cooking wine is evaporated to remove the fishy smell.

When we steam the fish, the cooking wine will always be stuffed in the pot, so it will not be able to remove the fishy smell of the fish, but will make the fish have a strange smell, and adding salt will easily cause the fish to become more chai, and it is not good to eat.

If you want to get rid of the fishy smell of sea bass, you can cut the green onion into segments, cut the ginger into slices, and then soak it in water for a while to make green onion and ginger water.

Then spread the green onion and ginger water evenly on the fish body, and sprinkle some green onion and ginger shreds on the fish body to effectively remove the fish.

3. Boil the water and then steam.

When we steam fish, we always have questions, should we put the fish in a pot when it is cold or steam the fish after the water is boiling?

When making steamed sea bass, the water should be boiled before steaming, which can shorten the steaming time. The steaming time of the fish is shorter, and the meat will be more tender. And it is not easy to have a fishy smell.

Specific method of steaming sea bass:

1. When buying sea bass, ask the merchant to clean up the internal organs and black membrane in the belly of the sea bass.

In addition, there are a lot of impurities in the gills, which are very unclean and have a strong fishy smell, so the fish should be removed from the wild.

2. Clean the sea bass after buying it home, and then use a knife to make a few cuts on the fish's body, which can make the fish more flavorful.

3. Pour the prepared green onion and ginger juice onto the fish, then stuff a few ginger slices into the fish knife and marinate for 20 minutes.

4. After marinating the sea bass, put an appropriate amount of ginger slices and green onions at the bottom of the steamed fish plate, so that the fishy smell of the sea bass can be further removed when steaming.

Then add more water to the pot, and the water must be more, so as not to dry up when steaming the fish, resulting in the sea bass is not cooked, and you need to add water halfway to prolong the cooking time.

After the water boils, put the sea bass on the pot and steam it over medium heat for 8 minutes, remember to pour out the water from the plate after steaming, and then prepare some shredded green onion and ginger and sprinkle it evenly on the sea bass.

If you want to make the sea bass more flavorful, then you can pour some steamed fish soy sauce, preferably along the edge of the basin, not on top of the sea bass, otherwise it is easy to spoil the umami taste of the sea bass.

Then we boil the oil, after the oil is hot, pour the hot oil on top of the green onion and ginger shreds, and a delicious steamed sea bass is ready.

If you want to make steamed sea bass without a fishy smell, you should marinate it with cooking wine, green onions, ginger, and garlic for a while before making the sea bass, and the taste will be tender and delicious.

This is that you can put more ginger, so that you can remove the fishy smell, which is very good.

When making steamed sea bass, be sure to remove the smell of the sea bass first, and be sure to marinate it with cooking wine. It is necessary to pay attention to the steps of pickling, the method of cleaning the slag, the logical way of processing, and the time of steaming.

You should put the sea bass in clear water in advance and let it sit for about half an hour. Or add some salt to it. It is necessary to pay attention to the erection, and be sure to blanch in advance. The bones should be removed from the kernel. Add more water.

When making steamed fish, if you want the fish to have no fishy smell, you should clean the fish, especially the black blood inside the fish. When steaming fish, you should bring jujube and put an appropriate amount of green onion and ginger slices as a base. Finally, use hot oil to make the onion scent.

In China's large and small ponds, fish is a very common species, and it is an extremely common dish. Chinese love to eat fish, depending on its good taste and high nutritional value, which is simply suitable for all ages. But the vast majority of fish have spines, and families with children often have a headache, and they are afraid that their children will be stuck by the fish bones.

As a result, fish with few spines are loved by people, and you don't have to worry about getting stuck when you eat them. Among the many fish, sea bass is a representative of fewer spines, and it can be said that there are basically no small spines, and some of them are large spines that can be seen. The most common method of sea bass is steaming, which can ensure its original taste, and is suitable for men, women and children.

However, many people often encounter such problems when making steamed sea bass. For example, sea bass has a strong fishy smell and is easy to eat without tenderness. In fact, many people ignore this step when steaming, resulting in the fish meat is not tender or even fishy.

Let's take a look at the correct way to make steamed sea bass.

Ingredients: sea bass, cooking wine, salt, ginger, shallots, garlic, soy sauce, etc.

Method: The first step is to choose fresh sea bass and let the boss help clean it. When you get home, remember to rinse the blood of the sea bass and tear off the black membrane on your abdomen, otherwise the steamed sea bass will taste very strong. Therefore, the step of clearing the abdomen is very important, but most people ignore it.

The second step is to make a few cuts on the front and back of the fish, and then put it in a basin and pour cooking wine to remove the fish. Rub salt on the fish, remember to balance both sides, then stuff the sliced ginger and garlic into the belly of the fish and marinate for about 10 minutes.

The third step is to put the marinated sea bass into the steamer, wait for the high heat to boil, and then turn to low heat for about 7 minutes. When steaming is done, don't boil the pot right away, and let the fish simmer in it for a while.

Step 4: When the fish is served, remember to pour out the excess water, remove the ginger slices from the abdomen, and then add the chopped ginger, shallots and garlic. Pour a small amount of oil into the pan and pour it over the sea bass when it is hot, and add a little soy sauce to enhance the freshness.

A few words: Before steaming the sea bass, be sure to clean the belly of the fish, and remember to tear off the black membrane on the stomach. Then marinate it with cooking wine to further remove the fishy smell.

Many people are not clear about this step and tend to ignore it directly, so the fish is not tender or tasteful.