Steamed fish, it is wrong to steam it directly in the pot, do one more step, the fish is tender and not fishy, and the whole family loves to eat it

Today I will share with you the practice of steaming sea bass, this method is not only suitable for sea bass, but also can be steamed for other fish, friends who like it must remember to collect it!                                              

——Steamed sea bass——

Ingredients: 1 sea bass, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of Huadiao wine, 1 piece of ginger, 1 shallot, a little salt, appropriate amount of cooking oil

Operation steps: 1. If you want to taste good steamed fish, you must be very strict with the ingredients selected. It is necessary to use freshly killed sea bass, and never use dead fish or refrigerated or frozen fish, otherwise, the fresh taste of the sea bass will be steamed anyway.

2. Handle sea bass. It is particularly troublesome to remove the scales of the sea bass, so we can ask the boss to scrape it clean with a scaler when we buy it, and then remove the internal organs of the fish by the way. After we take it home, we only need to carefully remove a layer of black mucous membrane from the inner wall of the fish's abdomen, and then do a simple cleaning.

3. Evenly smear a little Huadiao wine and salt on both sides and abdomen of the fish, let it stand for five minutes, and then rinse it with water, which can effectively remove the fishy smell of the sea bass skin, and at the same time give the fish a bottom taste.

4. Change the perch to a flower knife, put a few one-word knives on both sides of the fish, and draw two knives at the tail of the fish, so that the two sides of the fish are separated, increase the heating area of the fish, and make the fish evenly heated, so that the fish is easy to cook when steaming, but pay attention not to go too deep under the knife, otherwise the fish is particularly easy to scatter after steaming.

5. Cut the ginger into thin slices, cut the shallots into thin strips, and cut the green onions into white sections for later use.

6. To prepare a clean fish plate or disc, we put the belly of the sea bass side down, the skin-on side side up, and then put ginger slices and green onion segments on the knife and bottom of the fish.

7. Boil water in the steamer, turn on high heat to boil the water, then put the sea bass into the pot, turn on high heat and steam for eight minutes, and see the fish eyes bulging out, it means that the fish has been steamed.

8. Take the fish out of the steamer, pour out the soup on the plate, add two spoonfuls of steamed fish soy sauce along both sides of the fish, and place the chopped green onion on the back of the fish.

Add a spoonful of cooking oil to the wok, heat the oil to 80% hot, and then pour it over the shredded green onions to bring out the fragrance.

Such a dish of steamed sea bass with moderate heat, fresh and tender taste, and no fishy smell is ready, as long as everyone strictly follows the above requirements, the taste of the steamed fish is not worse than that made by the hotel chef!