How to steam fish to make it delicious, and what are some tips?

1.Remove and wash the fish organs, and cut the green onions, ginger and garlic for later use.

2.Cut the washed fish 3 times on the upper and lower bodies, put the ginger shreds in the scratched places, then put some ginger and garlic in the belly of the fish, and then smear some salt and cooking wine on the fish. Now you can put it in the pot and steam, you have to wait for the water to boil before you put it in the pot! Steam for 10 minutes.

3.Blanch the steamed fish and pour it out, then put the green onion, ginger and garlic on the steamed fish and add soy sauce, and finally pour hot oil on it, and you don't need to add other seasonings.

Step 1: Wash the fish first, then beat the fish into a flower knife and boil the water in a steamer. Then smear the whole body of the fish with salt, flavor, oyster sauce, cooking wine, and put ginger slices and green onions on both sides of the fish. (Marinate for 5 minutes).

Step 2: At this point, the water is boiling. Put the marinated fish into the steamer, cover and start steaming. (eight minutes).

Step 3: Open the lid and remove the ginger slices and drizzle with steamed fish juice oil. Step 4: Heat the oil in the wok, add the ginger, green and red pepper and coriander, soak it in water, remove it and sprinkle it on the fish, then pour the hot oil over the fish. You can enjoy a delicious meal.

Wash the fish, then pull a few knives on the body, marinate it with green onion and ginger, then boil the water, put the fish in it and steam it, then put the ginger and green onion shreds on the surface, and then put the steamed fish soy sauce and drizzle with oil.

It is important for everyone to choose fish, and generally can be steamed to go to so many kinds of fish, such as talking about the sea bass in the water, the Chinese search for the Chinese fish can all be used for steaming, and there are also multi-treasure fish yellow croaker in the sea, which can also be used for steaming. But whether it's a fish, or a saltwater fish, most of the quarrels are the same, if you learn a change, you can do everything, and you are guaranteed to be able to install. For example, in the first part, we rinsed the fish for his face, and then put the fish in salt and shallots, and marinated MSG for more than half an hour.

Then cut the green onion and ginger slices from the Jiang shop on the vegetable plate and put some fish skin and fish belly inside, and then make his fish body leave the bottom of the basin with the block for his household appliances, and then. Then put the dish into the stainless steel steamer is easy to get on the fire, short of breath for 12min, most of the general fish can be cooked, unless it is a lot of individual meat is thicker, to steam for 15 minutes after the middle ball. After the fish is cooked, take it out and throw away half of the dishes with it, leaving half of the body of the Yuzhu Hou sauce mixed with the two stunned fish, and then remove the previous shredded ginger and shallots from the body that depends on it again.

Add green and red peppers, green onions, ginger and garlic over high heat to make boiling oil. You can bring out the aroma of green and red peppers and green onions on the fish. Remove the scales of the fish and clean it, wipe the water and apply salt inside and out, and then pour a small amount of wine to taste; , turmeric, green onion and ginger all chopped and mashed code flavor, stir-fry some oil in the pan, put in the mashed spices, add chili flakes, fry the fragrance, put sugar seasoning for standby, put some fried spices at the bottom end, put in the fish, and then stuff some into the hidden empty filial piety fish skin, spread some on the surface of the fish, pour boiling water in the pot, put the water into the pot after boiling, and cook it.

After the pot is sprinkled, sprinkle with fragrant water, pour boiling oil, cut two oblique knives on the body of the fish, grease on both sides and reserve, cut more than one green onion and ginger in the middle, and cut into long sections. Another point is cut into shreds and reserved, put the fish in the middle, stuff 1 piece of ginger and some Beijing green onions into the fish skin, put the green onion and ginger slices on the body of the fish, put it into the stainless steel steamer after the water is boiled, go red and steam for seven or eight minutes, remove the green onions, ginger and garlic on the surface after the fish is cooked, and use 2 shovels and the like to move to a deep plate. Pour a small amount of seafood soy sauce, put Beijing green onions, and if you like spicy, you can cut dried chili peppers.

In the end, it would be good to pour boiling oil.

When steaming fish, you can first treat the fish to remove the fishy smell. The trick is that when steaming the fish, you can put some chopped green onions, put in a wide sun and some ginger shreds, you can also put in some sesame oil, you can pour in some cooking wine, and you can also put in some other ingredients.

First of all, the internal organs of the fish should be cleaned first, and then marinated with seasonings, marinated for a small time, and then steamed in the pot, and then added a belt of Zen to know some seasonings, stupid is particularly delicious, and the taste will be particularly good.

To clean the fish, make a few cuts on the surface with a knife. First of all, the fish should be steamed in a pot for three minutes, and the steamed water should be discarded immediately. After that, add salt, remove shredded green onions, slow ginger, and continue to disturb the pot steaming.

1. Rinse the fish body with warm water to remove the fishy gas. After killing the fish, the first thing to do is to scrape all the scales off with a knife, and then one thing to remember is to rinse the sticky substance off the fish with warm water.

2. Steam the fish with hot water. Cold or hot water? Many people will have this consideration when steaming fish, should they use cold water or hot water?

When the fish is steamed in cold water, the flesh will be older, and the flavor of the fish will be weakened. And the fish steamed in hot water is very tender and fragrant.

3. When steaming in the pot, the water vapor must be very sufficient. If you want to make the fish fresh and fragrant, you need to have enough steam. If the steam is insufficient, the texture of the meat after steaming is not firm enough.

The time of steaming fish depends on the size of the fish, generally more than one pound of fish can be six or seven minutes, and the larger fish should not exceed ten minutes, if the time is overtime, the fish will become coarse and lose its flavor. Time is scarce, and the flesh is bloody and difficult to separate from the bones.

4. Do not remove the lid while steaming. Many people like to open the lid of the pot halfway to see how it is steaming when steaming fish, but in fact, this will affect the taste. The best thing to do is to set the time during the steaming process, and don't keep lifting the lid halfway through.

Fish is one of the common foods in our daily life and has an important place on people's tables. There are two main types of fish: freshwater fish and saltwater fish, both of which have the characteristics of delicate meat, tender and delicious. Eating fish properly is beneficial to people's physical development and health, and can consume some minerals and elements that the human body needs.

Fish also has the effect of lowering blood pressure, strengthening the brain and preventing certain diseases.

There are many ways to eat fish, the simplest and most common way is to steam fish, which retains the original flavor of the fish and allows the fish to bring out its most tender taste without too much modification. Then, steamed fish also has a lot of simple and delicious tips. Here are some tips for steaming fish:

1. According to the size of the fish, we can set different steaming times, less than one pound of fish, boil the water in the pot over high heat and steam for 7 8 minutes, more than one pound of fish, you can steam for about ten minutes, scratch a few knives on the fish and then put it into the pot to steam it will be easier to cook, remember not to steam for too long, otherwise the fish will become old and woody.

2. The fish will have some fishy smell more or less, we can put some ginger shreds and green onions when steaming the fish to remove the fishy smell, or we can marinate it with cooking wine and edible salt for a period of time before steaming the fish, and then take out the fish and take it to the pot to steam, so that it can not only remove the fish, but also make the fish taste, the steamed fish can be eaten directly, without excess seasoning, you can eat the original fish. Of course, soybean paste is also a good choice to get rid of the fishy smell.

3. When the fish is almost steamed, we can heat the oil in the pot, pour in the peeled and chopped garlic, stir-fry it, and then pour it on the steamed fish, and then drip in some soy sauce, so that the fish meat is tender and delicious. Of course, we can also pour some soy sauce on the steamed fish first, and then pour it over the hot minced garlic oil, so that the fish meat is more flavorful. You can do both, it's all up to your preference.

The above are the tips for steaming fish, mastering the skills of steaming fish, even at home, we can taste delicious steamed fish.

You can soak it in cooking wine for a period of time in advance, you can put green onions and ginger into the belly of the fish and steam it for a period of time, and you need to remove the internal organs of the fish, which can be very fishy and can also enhance the taste.

First of all, you should choose very fresh and fatty fish, add an appropriate amount of condiments, thicken with an appropriate amount of water starch, heat the oil, pour in the green onion, ginger and garlic and stir-fry until fragrant, then put the fish into the pot, add red pepper and millet spicy and stir-fry evenly, then add a little water, and simmer for about 35 minutes on low heat.

To wash the fish, then you also need to remove the internal organs of the fish, then put it in a clean container, add some seasonings, put it directly in the pot and steam it for 35 minutes, take it out and eat.

Steamed fish is delicious and simple:Ingredients: 750 grams of grouper.

Excipients: 2 spoons of steamed fish soy sauce, 2 grams of salt, 1 spoon of cooking wine, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of coriander, a little red pepper.

Method: 1. Clean the fresh grouper fish, remove the scales and gills of the grouper fish, clean off the dirty blood, etc., slice the ginger and cut it into shreds, cut the green onion into cubes, and cut the red pepper 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 steaming 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 the steamed fish with soy sauce and sprinkle with coriander.

The delicious and simple steaming method of fish is as follows:Preparation materials: 1 treasure fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of starch, appropriate amount of carrot.

1. Remove the scales, gills, and belly of the treasure fish.

2. Draw a few knives on the body of the fish, sprinkle some salt and rub it on both sides of the fish.

3. Sprinkle some cooking wine and marinate for 10 minutes to taste.

4. Put some ginger slices and shredded green onions in **.

5. Put the treasure fish, sprinkle some ginger slices, and shredded green onions.

6. Boil the water in the pot, put the fish plate in it, and steam it over high heat for 12 minutes.

7. Pour out the steamed sauce from the plate and remove the ginger slices and green onions from the fish.

8. Re-add the shredded green onions and carrots.

9. Pour hot oil over the fish.

10. Mix the steamed fish soy sauce, water and starch into juice and bring to a boil.

11. Pour it on top of the fish.

12. a finished product.

There are many ways to eat steamed fish, first of all, it is recommended that you prepare 1 crucian carp, 1 red pepper, 1 yellow pepper, 3 chives, and 1 small piece of ginger. We also need to prepare 20 grams of cooking oil, 1 2 tbsp lard, 2 tsp sesame oil, 2 tsp cooking wine, 1 tbsp fish sauce, and 1 tsp pepper. The fish is slaughtered and washed, and then a knife is drawn on both sides of the fish, after which it can be placed on a greased plate.

Wash the chili peppers and cut them into shreds. Wash the ginger and slice it. After washing the green onions, cut one of them into shreds, and then tie the remaining two into knots for later use.

We pour cooking wine, fish sauce, lard and pepper together on a plate, then add green onion knots and ginger and steam for 10 minutes. After we have steamed the fish, we can take it out, pick out the green onion and ginger, and then sprinkle the shredded chili pepper and green onion on the fish together. Heat sesame oil and cooking oil in a wok and pour over the fish.

Tips for steaming fish.

There are certain precautions when steaming fish, first after killing the fish, we need to scrape the scales off with a knife, and then we warm the water to rinse all the sticky and slippery substances on the fish. However, we can choose to wash the fish with warm water, which can help us remove the fishiness and make the steamed fish taste better.

When making steamed fish, we can choose to use white wine or cooking wine, sesame oil, or other oils, salt, green onions, ginger, etc., and then we put the seasoning into the belly of the fish, which can make the steamed fish taste more fresh, and can also make the steamed fish appear more full. For the steamed fish itself, because the taste is very delicious, it is possible to omit MSG and chicken essence.

Before steaming the fish into the pot, we need to bring the water in the pot to a boil. I want to make the steamed fish fresh and delicious. Among them, there needs to be enough steam, whether it will cause the taste of steamed fish to be affected, which is easy to cause the taste of steamed fish to be affected, yes, it is advisable to avoid a situation that needs to be paid attention to, we need to smear a thin layer of oil on the plate of steamed fish, and also need to spread ginger slices and green onions on the plate at intervals, and then put the fish on the table, which can make the steamed fish easier to heat, and can also make the taste better.

Put the whole piece of chicken fat on top of the fish and steam, and the fish will be sucked into the chicken fat, which will be more slippery, fresh and delicious.

If you can't eat the steamed fish at one time, you can beat an egg into it when you eat it again to make a steamed egg, so that the fish is not fishy and the egg has a scallop flavor.