I steamed the fish in the last step, drizzled with hot oil and then put the steamed fish soy sauce,

It's okay to do that. However, the steamed fish soy sauce did not play its due effect and effect, which affected the taste. Steamed fish soy sauce should be added to the container of fish when steaming fish, so that it can absorb the flavor during the process of steaming the fish, and the effect is better, and the steamed taste will be more delicious and delicious.

No, this will affect the taste of the fish. Steamed fish: Marinate the fish in advance, then steam it in the pot for about 15 minutes, then pour in the steamed fish soy sauce, put the green onions, ginger and garlic on the back of the fish and splash it with hot water.

Yes, yes, but it won't be particularly tasty.

Because you put the steamed fish soy sauce in it at the end, then the flavor doesn't enter into one, so it just has a little flavor on the surface, and it doesn't taste so good like dipping it in sauce.

The fish tastes tasteless, there are two ways to put fish and tempeh, one is to steam the fish, before putting the tempeh on the fish, and then steamed, because of the water vapor and heat, the tempeh on the fish has been melted, so that when you eat the fish, dip the tempeh water, there is a taste, and the other is to fry the tempeh and oil together, that is, after the hot oil, then put in the ginger shreds, put in the tempeh, if you want to put in some chili, you can also fry it, and then pour in some rice wine, because after the tempeh is heated, pour in the rice wine, It can help the douchi to ferment for the second time, because the tempeh is fermented, so that the fried seasoning has a fragrance, the compound fragrance, that is, it will no longer be single, the place where the ginger touches is the taste of ginger, and the place where the tempeh sticks is the taste of the tempeh, and after such a quarrel, the taste is much better after the fusion, do not take medicine, use the heat to dissolve, you can also put the beans before pouring oil, and then pour oil, but if you put the tempeh after the outing, the temperature cannot reach so many tempeh, it is difficult to melt, Unless you like dried tempeh, if you don't, then the fish basically doesn't taste good.

It is best to turn off the heat and take out the steamed fish plate after the fish pieces are steamed, then pour out the original juice of the steamed fish with a fishy smell, then pour on the steamed fish soy sauce, put it into the steamer again, and steam for 3 minutes to get out of the pot; Or wait for the fish to be steamed and pour out the soup, then start another pot, heat the oil, pour the oil on the fish after it is hot, and then add an appropriate amount of steamed fish soy sauce to enjoy.

If the steamed fish soy sauce is added to the dish before it is cooked, the addition of salt will easily cause the fish head to be dry and not delicate enough, and the soup formed by the steamed fish soy sauce will also have a fishy smell, which is not suitable for dipping in the sauce when steaming fish.

This is also possible, but it is recommended that you put the steamed fish soy sauce first, and then pour the oil, so that the taste will be better, because when you heat the oil, the fragrance of the shredded green onion and ginger on the fish will be washed to the steamed fish soy sauce, which can also make the fish taste more delicious.

The following is not a professional practice to put steamed fish soy sauce first.

On the contrary, you pour hot oil and then put steamed fish soy sauce, which is the professional practice of Cantonese restaurants: after the fish is steamed and the dish is taken out of the pot, the water in the dish is poured out, the fish is sprinkled with pepper, then shredded green onions, drizzled with hot oil, and finally the steamed fish soy sauce is put in.

Note: If you put steamed fish soy sauce first, the cooked fish will fully absorb the soy sauce and the taste will be very salty. Pour hot oil first, due to the barrier of oil, it will not be too salty.

You might as well try both of these practices to get them tested.

The order is not right, you should put the soy sauce first, then pour the hot oil.

After the fish is steamed, discard the steamed fish broth, remove the green onions and ginger slices used in the steamed fish, and drizzle the steamed fish soy sauce while hot. Don't pour soy sauce over the fish, pour it on the side.

Then put shredded green onions, shredded millet peppers, put oil in the pot, burn until smoking, pour hot oil on top of the fish, sizzling, too gluttonous. Sprinkle some cilantro to garnish, it's fresh and delicious, and eat it while it's hot.

You can also. But in the end, the fish is steamed with soy sauce and then drizzled with hot oil. This brings out the aroma of the steamed fish soy sauce.

If you put it later, the flavor will not be stimulated, so you should put the soy sauce of the steamed fish on it before pouring it with hot oil, and then use hot oil to drizzle it so that the aroma of the soy sauce will be stimulated, and the taste will be more delicious.

Yes, there is no priority in this one. I usually put all the spices together and pour them on top of the fish. Top with coriander and shallots.

To cook steamed fish, first of all, tear off the black membrane in the belly of the fish to clean the fish, remove the dry water, put the washed sea bass on the green onion segment, ginger slices, cooking wine marinate for 10-20 minutes, and then remove the excess green onion ginger slices, put an appropriate amount of water in the pot, after boiling over high heat, then put the processed fish on the plate, put it on the steamer and steam for about 8 minutes, because the steam can smoke out the umami in the fish, pay attention to be sure to pour hot oil first, and then drizzle soy sauce.

Generally, when you put steamed fish, soybean oil is usually put when you are ready to put it in the pot, so you usually put soybean oil first, and then put hot oil.

Some people like to pour steamed fish soy sauce and then pour hot oil on it, while others say that it should be poured with oil and then pour steamed fish soy sauce, I usually pour oil first and then pour steamed fish soy sauce or light soy sauce.

First of all, you should pour the steamed fish soy sauce to let the fish absorb the flavor slightly, and then use hot oil to lock in the umami in the fish meat will be more delicious.

Answer: Hello, steamed fish should be put away with all the seasonings, and finally use hot oil to stimulate the aroma of the seasonings.

Steamed fish soy sauce can be poured with hot oil and put directly or after heating, generally depending on what you do, the steamed fish can be poured and reheated, and the vegetables can be directly added and stirred.

Steamed fish soy sauce is a type of soy sauce commonly used to steam fish, i.e., soy sauce. It is a kind of acacia flavor with Asian characteristics used in cooking. Soybean is generally used as the main raw material to make soy sauce, water is added, and salt is used to make koji and ferment.

Steamed fish: Put the soy sauce first, then add the hot oil.

The pursuit of steamed fish is "fresh", so the cooking process uses very few old ingredients, before steaming the fish need to be marinated with ginger and cooking wine, when steaming, only green onion and ginger to remove the fishy, and finally poured hot oil and steamed fish soy sauce to make wild Hanqing ready. Generally speaking, pouring steamed fish soy sauce and then hot oil can fully exude the aroma of steamed fish soy sauce, and many people like this practice.

In fact, if you pour hot oil first, the hot oil can form a protective film, and then pour the soy sauce on the fish, and the tenderness of the fish will no longer be affected, so you can choose according to your preference.

Precautions for steaming fish

1. Immediately after killing the fish, it will be steamed before singing.

Many people think that when the fish is steamed immediately after processing, the fish will be more tender. In fact, fish, like pork, is in the acid removal period within two hours after death, and is not suitable for cooking. Therefore, if the fish is left for about two hours (10 times) and then steamed in a pot, the fish will be more delicious.

2. The fishy line is not removed.

The fishy line is the main fishy smell**, if not removed, the steamed fishy smell will be very large. The specific method is to cut a knife at the gills and tail of the fish, gently pat the body of the fish with the back of the knife, and then gently pull out the white fishy lines on both sides.

3. Steam the water before it is boiled.

To make steamed fish tender, you need to have enough steam pressure. The water is steamed before it is boiled, and the steam pressure is insufficient, and even if it is cooked, the texture of the meat is not firm enough, and the aroma is insufficient. Therefore, before steaming the fish, the water in the steamer should be boiled until it is boiling, and then the fish should be added.

In this way, the outside of the fish body shrinks immediately due to the sudden high temperature, and the internal fresh juice does not flow out, and the taste is more delicious after cooking.