Steamed fish seems simple, but there are many skills, 3 points to master at one time, the fish is tender and not fishy

If you want to make steamed fish at home, you only need to master these 3 key points, and these points are basically suitable for most steamed fish, and it is no longer a problem to make steamed fish at home after learning;

First of all, the first point is the size of the fish, the size of the steamed fish does not need to be too big, generally about a pound of fish is the best, too small fish to eat too little meat, too large fish is not easy to steam, steamed for a long time and the taste is not good;

The second point is to remove the fishy protagonist - ginger, the fishy smell of the fish is relatively heavy, and there are many spices to remove the fish, but the most compatible with the steamed fish is ginger, ginger can well remove the fishy smell, ginger can be cut into ginger shreds or cut into ginger slices, put some on the fish plate, stuff a little in the fish belly, put a little more on the fish, and spread ginger slices on the fish plate, which can avoid direct contact between the fish body and the fish plate, so that the fish body will not directly contact the soup from the steamed fish. The soup is very fishy and can reduce the fishy smell;

The third point is to boil the water on the pot to steam, and it is to be steamed with high heat, steamed with hot water, not cold water, high temperature can instantly lock the moisture in the fish to ensure the tenderness of the fish, to avoid nutrient loss, hot water on the pot steaming directly start the timing, the size of about a pound of fish according to the size of the fire to judge, generally steam for 6-8 minutes, turn off the fire and simmer for 5 minutes, so that the first steaming and then stewing techniques can make the fish more tender;

Master the above 3 points, no matter what kind of fish is steamed at home, the taste is very delicious, and friends who like it can try it!

【Raw materials】1 fish, ginger, green onion, salt, cooking wine, steamed fish soy sauce, edible oil;

【Preparation of steamed fish】

1. First of all, you can use your favorite fish to make steamed fish, I use Guiyu, which is also called tiger fish in our local area, and we will help deal with it when buying fish in the market, but you must clean it carefully after you take it home;

2. First clean the scales and some impurities on the surface of the fish, and clean the black membrane and bone blood in the fish's stomach, which are the source of the fishy smell.

3. Put the prepared tiger fish on both sides with a flower knife, which is more convenient to taste and cooks faster;

4. Pour cooking wine and salt on the surface of the fish, spread both sides of the fish body evenly, then stuff ginger shreds in the belly of the fish, and plug ginger slices on the flower knife, which can remove the smell well, and put it aside to marinate for 15 minutes after it is processed;

5. Bring to a boil in the pot, put the marinated fish on the steaming drawer, boil the water and steam it in the pot, steam it for about 6-8 minutes according to the size of the fish, turn off the heat and simmer for 5 minutes, the steaming time can not be too long, the steaming time is long, and the meat is very old;

6. When steaming the fish, cut some shredded green onions, roll the shallots tightly, soak them in cold water for a while after cutting, the shredded green onions will become rolled, and then cut some red pepper shreds to decorate;

7. After the fish is steamed, take it out and pour out the soup, the soup is very fishy, you must pour it out, and remove the ginger slices on the surface;

8. Put shredded green onions on the surface of the steamed fish body, drizzle with hot oil, drizzle hot oil can better stimulate the fragrance, is an indispensable part of the steamed fish, the oil must be burned until it smokes and then poured down;

9. Then pour steamed fish soy sauce around the fish body, and the steamed fish is ready;

10. The steamed fish produced in this way is delicate and white, tender and juicy;

Summary of the practice of steamed fish:

1. Steamed fish should generally be fresh;

2. Salt is added to the fish when it is marinated, and the steamed fish soy sauce is also salty, so there is no need to add salt when seasoning it is subsequent;