When making steamed fish, remember "2 don't put 2 tricks", the fish is tender and has no fishy smell, and the more you eat, the more fragrant it is

Today I will share with you the specific method of steaming fish, master | 2 don't put 2 tricks", the steamed fish you make is tender and fishy, and the more you eat, the more fragrant it is.

Do not put 2 steamed fish

1. Do not put cooking wine

The ingredients in cooking wine are wine and spices, but fresh fish is generally used to make steamed fish, and adding cooking wine will mask the umami of the fish itself, and the gains outweigh the losses.

2. Don't put salt

To make steamed fish, you don't need to add salt in advance to marinate, adding salt will make the protein in the fish shrink, resulting in the meat is woody, hard and not tender.

【Steamed sea bass】

Prepare ingredients: a sea bass (about 2 taels per catty), a handful of shallots, a piece of ginger, an appropriate amount of steamed fish soy sauce, and an appropriate amount of peanut oil.

Steps:

1. Slaughter the sea bass, remove the internal organs and scales, and remove the dirty blood and black membrane in the belly of the fish, which is the main source of the fishy smell of the fish.

2. After the fish meat is cleaned, mark a knife edge on the fish to speed up the maturity of the fish; Find a plate, put some green onions and ginger shreds on the plate, and sprinkle some green onions and ginger shreds on the belly and body of the fish to remove the fishy smell of the fish.

3. Take an appropriate amount of shallots and cut the ginger into shredded green onions, put them in a bowl, add cold water and soak them for later use.

4. Add water to the steamer, put the fish into the steamer after boiling, cover the pot, and keep steaming on high heat for about 8 minutes. If the fish is larger, you can steam it for an additional 2-3 minutes.

5. Turn off the heat and simmer for 2 minutes, then open the lid, then pick up the green onion and ginger shreds in the belly of the fish and the fish, and pour out the dirty water generated in the process of steaming the fish.

6. Put the soaked shredded green onion and ginger on the fish, and pour a circle of steamed fish soy sauce on the fish; Boil an appropriate amount of peanut oil in a pot, turn off the heat when the oil temperature is 6-7 hot, pour the hot oil on the shredded green onion and ginger, and serve it after the fragrance is boiled.

2 tips for steaming fish

1. To make steamed fish, you need to boil the water pot, and the fish steamed in the cold water pot has a bad taste and is easy to have a fishy smell.

2. After the steamed fish is ready, the water on the plate must be poured out, this water is also the source of the fishy smell.