Steamed fish, hot water or hot water? A lot of people are doing it wrong, no wonder it's fishy and chai

 

[Steamed flat fish]

Ingredients: flat fish, green onion and garlic, cooking wine, light soy sauce, steamed fish soy sauce, hot oil

[The steps are as follows]:

1. It is best to buy fresh fish, come back and tidy it up yourself, fresh fish is more fresh and tender, remove the scales, gills, intestines, especially the black membrane on both sides of the fish belly, must be removed, this part is very fishy

2. In order to maintain the integrity of the fish, do not cut into pieces, use a knife to cut on both sides of the fish, so that it is easy to absorb the flavor when steaming the fish, and it is easier to mature

3. Prepare a larger container, put the fish in it, add some light soy sauce, some minced ginger and cooking wine to remove the smell, and then press the fish with your hands and marinate for ten minutes to let the fish have a bottom

4. After marinating the fish, use a kitchen paper towel to absorb the moisture on the surface, prepare a plate, and put some ginger slices on the bottom, which is also to remove the fish, and then put the fish on it

5. Boil the water in advance, then put the plate with the fish in it, cover the lid, steam on high heat for 8 to 10 minutes, open the lid after it is done, and pour out the steamed soup, which is also very fishy

Do not cook the fish on cold water, because if the steaming time is too long, the fish will easily become firewood

6. Take out the steamed fish, pour on the steamed fish soy sauce, then put some shredded green onion and ginger, and finally pour hot oil on it.