How do you make steamed fish both beautiful and delicious?

Steamed fish is a frequent guest at my family's dinner table, the recipe is very simple, healthy and nutritious, and the taste is amazing.

1. Prepare the ingredients.

1. There is no limit to the variety of fish, but I personally like the perch with less thorns and tender meat, Wuchang fish, as long as it is fresh fish. After cleaning the fish, scratch the knife obliquely on the surface, then evenly smear a layer of cooking wine and salt, fully massage and absorb it with the fingertips, and then stuff the appropriate ginger and shallots into the fish belly and the knife edge of the fish body, cover with plastic wrap, and marinate for about half an hour.

2. Prepare a small bowl, put a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sake (the liquor often drunk at home is fine), two spoons of water and a little pepper and sugar, and stir well. Pour the juice into the pot, add a few peppercorns, ingredients and cinnamon, boil together for one minute, then turn off the heat and serve.

3. Cut some ginger and green onion for later use. <>

2. Steamed fish.

1. Prepare the steamer, put cold water to boil, put the marinated fish into the pot, cover the pot, steam for about ten minutes, and then turn off the heat.

2. Pour out the steamed water from the plate, then pour in the boiled sauce, and put the green onion and ginger on the fish.

3. Heat the pan, boil a spoonful of hot oil, fry the dried chili peppers until fragrant, pour them on the fish, and you're done. <>

3. Precautions.

1. According to the size of the fish, we should adjust the time appropriately, and don't steam it too long, otherwise the meat will be old and hairy. Poke the belly of the fish with chopsticks (this part of the meat is the thickest), and it will soften if you can poke it through.

2. Because the fish has been salted, and the light soy sauce oyster sauce in the sauce has a salty taste, so don't add additional salt.

3. The water in which the fish is steamed is fishy, and the juice is poured after pouring it out, and the fish meat will be more fragrant.

4. People who lose fat pursue low calories, and in the end, they don't need to pour hot oil, and the taste will be slightly lighter, but it will not affect the taste. <>

Speaking of which, is the saliva already flowing out, hurry up and try it, and quietly tell you that the fish is low in fat and high in protein, and you don't have to worry about getting fat if you eat a few more bites.

First clean the fish, then rub some wine on the body of the fish to remove the fish, then smear some salt, and then put some shredded ginger and green onions on the body and stomach of the fish, and then take the fish to steam. After the fish is cooked, take away the green onions and ginger shreds on the fish, add the freshly cut ginger shreds, green onions, and then heat the oil and pour the hot oil on the fish.

Steamed fish is very delicious, you must pay attention to the heat when steaming the fish, after the fish is cleaned, sprinkle with shredded green onions and ginger, and pour the steamed fish soy sauce after steaming.

Steamed fish should first be guaranteed to be fresh fish, and generally steamed for seven minutes, to put seasonings to keep fresh, not only to taste good-looking, but also to be delicious.

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.

Steamed fish to make beautiful and delicious, before steaming the fish need to be marinated with salt and cooking wine for half an hour, steaming needs to be accompanied by green onions, ginger and garlic to remove the fishy seasoning, after steaming, pour out the excess water, plus oil consumption, so that the steamed fish is both beautiful and delicious.

On both sides of the fish and in the belly, apply salt to the appropriate amount.

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Sprinkle with pepper evenly.

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Add an appropriate amount of shredded ginger and marinate for 10 minutes.

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Once marinated, place the fish in a pot with shredded green onions and ginger.

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Add the sauce made with cooking wine and light soy sauce and heat for 8 minutes.

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Drizzle with the prepared sauce.

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Add shredded green onions and hot oil.

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Sprinkle with a dash of coriander and you're ready for a delicious steamed fish.

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A steamed fish recipe that is both beautiful and delicious. 1 5 Cut some green onions and ginger into shreds, cut the remaining green onions into sections, slice the ginger, and shred the red pepper for later use. 2 5 Make an oblique knife on the processed fish, put it in the steamer, put the green onion and ginger slices on the fish, sprinkle with a little white sugar and cooking wine.

3 5 Steam over high heat for 20 minutes, then take it out, replace the green onion and ginger slices on the fish with ginger and green onion, and then add the chili pepper shreds and an appropriate amount of light soy sauce. 4 5 Heat oil in a pot, pour the oil on top of the fish, and a plate of delicious and nutritious steamed fish is ready. 5 5 Tips:

Be careful not to get burned by the splashed oil.

Fresh saltwater fish or freshwater fish should be used for steamed fish, such as grouper, yellow croaker, eel, treasure fish, silver pomfret, as well as mandarin fish, sea bass, silver carp, carp, grass carp, etc. Clean up the fish, tie a flower knife on both sides, smear with a little salt and cooking wine, and marinate for 15 minutes. Put the marinated fish on a plate, put the ginger slices and green onions, then put it in a boiling steamer, steam for 10 minutes, then turn off the heat, and let it simmer for another 5 minutes.

Pour out the water on the plate, then pick off the ginger slices and green onions, pour the steamed fish soy sauce, sprinkle with shredded green onions, and then boil a little hot oil and pour it on the fish, and the steamed fish with good color and flavor is ready.

You can steam the fish first, and then drizzle it directly with steamed fish soy sauce, which will make the fish better, and it will also look particularly beautiful and delicious.

Ingredients: fresh sea bass, green onion and ginger, lard, white wine, vinegar, sugar, pepper, cooking oil.

Method, 1: Slaughter the sea bass cleanly, especially the black membrane in the abdomen and the fish blood deep in the bones, be sure to wash.

Step 2: Use a knife to cut off the spine of the fish from the abdomen, the purpose of this step is to prevent the bones from shrinking after steaming and causing the whole body to deform.

4) Stuff a large piece of green onion and ginger into the belly of the fish, put it on a plate, put a few more slices of ginger at the bottom of the fish, and put a few slices of ginger on top.

5) Steam in a pot with hot water for about 10 minutes, take out the water and pour it out, pick out all the green onions and ginger, sprinkle with shredded green onions, and drizzle with hot oil.

6: Pour the steamed fish soy sauce into a pot, add vinegar, pepper and sugar, bring to a boil and pour over the fish.

1: The most important thing about making steamed fish is that the fish must be fresh and must be clean.

2: Before steaming, fill the belly of the fish with green onion and ginger pieces, so that the fish body will not collapse and the steamed fish will look better.

3: Generally speaking, it takes 6-8 minutes for about 500 grams of fish, 8-10 minutes for about 750 grams of fish, and it is appropriate to extend the time for larger fish.

4: When steaming the fish, steam it for 3 minutes, take out the fish, pour out the juice from the plate, and then continue steaming, which determines that the fish is not fishy after cooking, which is particularly important.

Well, in fact, if you want to steam fish, you first want to make it delicious and delicious, that is, for example, prepare green onions, ginger, garlic, etc., and then if there is any silk, that is, soak the well in water, and melt the rest of your life, which is easy to taste, and at the same time, after the smell can come out of the fire, you can put the hot oil hot oil hot oil on it, so that the taste is still delicious.

Take steamed tuna as an example, cut the green onion and ginger into shreds, soak it in water, cut the fish body with a flower knife, and pour the green onion and ginger water to marinate the fish. Open the steaming rack with water, put the fish, steam for 7 minutes on high heat, pour out the juice, put the green onion and ginger shreds, pour hot oil, and pour some steamed fish soy sauce.

Steamed fish. Wash the grass carp, cut it in half in the middle, and beat it into an oblique knife along the strip.

5 grams of green onion and ginger each sliced, 10 grams shredded; Put 5 grams of chopped green onion and ginger into a bowl and soak in water.

Remove the stems and fascia of the red peppers, cut into thin strips, wash and cut the coriander.

Put the grass carp on a plate, marinate for 10 minutes with 5 grams of salt, 10 grams of pepper, 20 grams of cooking wine, 5 grams of green onion and ginger slices.

Add water to the steamer, bring to a boil over high heat, replace the marinated fish into a net plate, put it in the pot, cover the pot, and steam over medium heat for 10 minutes.

Remove the fish from the pan and pick out the slices of green onion and ginger; Put the soaked green onion and ginger on top of the fish and drizzle with 20 grams of soy sauce.

Put 20 grams of salad oil in the pot, and heat the oil until it is 7 hot (that is, 7 hot when the oil surface has a large amount of green smoke).

Home-style steamed fish main ingredients: East star grouper accessories: green onion and ginger, cooking wine, sugar, salt, eggs, starch, Jinhua ham, lard net oil, peanut oil, yellow fungus, water chestnut 1, marinate the processed fish meat, rub it slightly on the fish with salt, add a little cooking wine, and add starch to coat the fish evenly.

4. Put it on a plate, first spread the green onion segment on the bottom of the plate, put the marinated fish on it, add green onion and ginger, winter bamboo shoots, bacon, and pork net oil.

5. After the water boils, put the fish meat on the plate, quickly cover the pot, seal it tightly, wait for three minutes, and wait for the fish to steam until it is 8 mature.

6. Take out the 8 mature steamed fish, pour the steamed fish soy sauce, and pour the hot oil into 8 into the hot oil on the fish just out of the pot. This step is the key to making delicious steamed fish!

First of all, don't choose too big for steamed fish, and prepare the plate of steamed fish in advance, handle the fish well, remove the scales of the fish and remove the internal organs, it is best to prepare a few pieces of pork belly and put it in the belly of the fish, you can stuff chives and ginger slices in the belly of the fish, pour the tempeh for steamed fish in the plate, and then you can go to the pot to steam for time, generally about 15 minutes.

Steamed fish. Ingredients: fresh fish, shredded green onion and ginger, shredded green and red pepper, lemon slices, salt, steamed fish juice.

Method, 1: Slaughter the sea bass, remove the black membrane from its abdomen, and make flower knives on both sides of the fish.

2) Stuff the green onion and ginger slices into the fish belly, rub the salt and lemon juice and marinate the fish body with Huadiao wine for 30 minutes.

3: Put the marinated sea bass into a fish plate, cover the fish with a layer of green onion and ginger slices, and cover with plastic wrap.

4: Add water to a boil, add the sea bass and steam for 8-10 minutes.

5: Put shredded green onion and green and red pepper on top of the fish, drizzle with hot oil and pour on top of the steamed fish sauce.

If you want to make steamed fish beautiful and delicious, it is important to plate it first. Remove the fish from the middle, divide it into two halves and put it on a plate, then put on a flower knife, stuff a few slices of ginger and shallots, steam on high heat for 8 10 minutes, pour out the excess soup, pour on the steamed fish soy sauce, and then pour hot oil, and it is delicious.

You can wash the fish, dry it, put it on a plate, pour some cooking wine, oyster sauce, green onion and ginger shreds on the steaming drawer, steam for half an hour, and the steamed fish is very delicious.

Before steaming the fish, be sure to boil the water in the pot, and then put the plate containing the fish into the pot and steam it. The steaming time is about seven to eight minutes, and when the time is up, it is ready to eat.

If you want to make the steamed fish beautiful and delicious, then you must marinate the fish for 30 minutes before steaming, and the steamed fish will taste better.

Steamed fish should be filled with cooking wine, ginger and green onions, and then put the oil and soy sauce of the steamed fish.

Steamed fish in bamboo shells.

Materials. 1 fish; 2 tablespoons cooking wine; 5 slices of ginger; Appropriate amount of green onion; salt to taste; 2 tablespoons steamed fish soy sauce.

Method. After the fish is washed, make a few cuts on the back, and also make a deep cut in the belly of the fish, let the fish lie on the plate, smear with fine salt, ginger shreds and cooking wine, and put green onions under the fish.

After steaming for 8 minutes, pour out the fishy water, add the steamed fish soy sauce and steam for another 3 to 4 minutes.

Turn off the heat and steam for a few minutes. Sprinkle with shredded green onions and drizzle with hot oil.

Steamed mandarin fish. Materials.

1 mandarin fish (about catty); 8 slices of ginger; 3 tablespoons steamed fish soy sauce; 1 tablespoon cooking wine; 1 tablespoon of salt; 1 green onion; 4 tablespoons of vegetable oil.

Method. Remove the scales and internal organs of the mandarin fish and wash it, cut a few knives on both sides of the fish body, control the moisture, smear a little salt on the fish, marinate in cooking wine for ten minutes, and put four slices of ginger and half of the shredded green onion in the belly of the fish.

Put enough water in a large pot, put in the fish (put the plate together) when the pot is boiling, and time for 8 minutes after boiling. Remove the green onion and ginger and dry the soup.

Put shredded green onions, shredded ginger on the surface of the fish, it is best to put some shredded red peppers, shredded carrots, use a spoon to pour steamed soy sauce on the fish, boil the vegetable oil and then pour it on the fish with a spoon.