Steamed treasure fish, keeping in mind the "2 elements", a simple steaming is a hard dish, and the fish is tender and has no fishy smell

Today I will share with you the home version of the steamed treasure fish, grasp the two key points, the steamed fish is tender and has no fishy smell, and it is exactly the same as the one made by the hotel chef;

The first point of steaming does not sprinkle salt, some friends like to smear salt when steaming fish, in fact, this is not recommended, smearing salt is to increase the saltiness, but salt is easy to make the fish old, and the taste of steamed vegetables is relatively light, there is no need to increase the bottom taste, after steaming, it will be poured with steamed fish soy sauce;

The second point must be steamed in a pot on water, no matter what fish is steamed, it is recommended to steam the fish in a pot on water, the skin of the fish will shrink quickly when it encounters heat, so that it can lock the water on the fish well, and the fish meat will be more tender; Pay attention to the above 2 key points, kitchen novices can steam the perfect steamed fish at home, friends who like it can try it!

【Ingredients】Treasure fish, ginger, shallots, red pepper, steamed fish soy sauce, edible oil, cooking wine;

【Preparation of steamed turbot fish】

1. There are no small spines in the body of the treasure fish, and the internal organs of the treasure fish are relatively few, and its treatment method is also very special, you don't need to cut the whole fish open, as long as you draw a cross knife from the scales below the reverse head, take out the internal organs, and then take out the gills of the head, and then use the knife to scrape off the mucus on the surface, scrape the mucus from the tail to the direction of the head, so that the mucus can be better removed, these can be called the stall owner to do it for you, it will not be irrelevant;

2. Clean the processed treasure fish and make a few knives on the surface, so that it can be cooked faster when steaming, and the fish will not be steamed and the taste will not be affected;

3. Prepare a large basin, put ginger slices on the bottom of the basin, not only can remove the fishy, but also the gas can enter from the bottom when steaming, and the heating is more even, put the treasure fish on the ginger, pour a little cooking wine to remove the fish, and then brush a layer of cooking oil on the surface of the fish body, which can lock in the water and make the fish more tender, and finally put ginger slices on the fish to remove the fish;

4. Boil the water in the pot, put the prepared fish on it, and steam it for 8 minutes on high heat.

5. When steaming fish, cut some green onion and ginger shreds to decorate, put a thin ginger slice on the bottom, put the folded shallots, cover with a piece of ginger, press tightly, cut into thin shreds with a knife, and then cut some red pepper to match the color, put the cut shreds in a bowl with cold water, and the shredded green onions will be rolled up, which is better looking;

6. Don't take the fish out of the pot immediately after steaming, turn off the heat and simmer for 2 minutes before taking it out of the pot, remove the ginger slices on the surface after the pot, and pour out the steamed soup in the basin, these steamed soups are very fishy and must be poured out;

7. After pouring it out, put the cut three strands on the fish, pour hot oil, use high oil temperature to stimulate the fragrance of the three strands, and after pouring the hot oil, pour a circle of steamed fish soy sauce on the side;

8. The steamed treasure fish is completed, the meat is fresh and tender, and a hard dish is simply completed, which is suitable for novices in the kitchen;

Tips:

1. This steamed fish method is also suitable for other fish, such as: sea bass, tiger fish;

2. Steamed fish soy sauce is not the same as light soy sauce and cannot be replaced by light soy sauce;