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How delicious is the braised fish?

Steamed in a hot fire. Steamed fish must be quickly steamed in hot boiling water, and ensure that once ripe, steaming twice will make the fish old and tasteless. Such as a 500-gram mackerel, generally mastered in 5 minutes-10 minutes, the time is too short, the fish is not cooked, the meat is too long, rough and slagging.

Boiling water on the drawer method: when steaming fish, wait for the water to boil and then steam on the drawer, and the lid of the pot should be tight. In this way, the steamed fish will be fresh and delicious and have a pure flavor. Smear dry powder method: when steaming fish, first apply some dry powder on the fish, do not uncover the pot cover when steaming. For example, if the fish weighs 250g, steam for 8-10 minutes when the thickness of the fish is the same. Steam for 5 minutes for every 250g of weight gain.

Wash the fish that need to be steamed, remove the internal organs, and cut a few knives on both sides with a knife to make it easier to taste after steaming. Coat the surface of the fish with salt, light soy sauce and shredded ginger and marinate for about 10 minutes. After heating the water in the steamer to boil, put the fish on a steamer and place them neatly. Note: if the steamer is equipped with a steamer, you can put the fish directly in the steamer instead of a steamer.

Scrape the scales of the large yellow croaker, plane the belly and remove the intestines, clean it; cut 2 knives on each side of the fish, marinate with a little salt and wine for 10 minutes, put onions on the fish plate, put onions and ginger on the fish plate, put onions and ginger on the fish body, put water in the steamer, bring to the boil, put into the fish plate, steam for about 10 minutes; after steaming, pour out the soup in the fish plate, remove onions and ginger, and pour steamed fish soy sauce.

How can fish be steamed to taste good

Ingredients: 1 fish, spring onions, ginger, steamed fish soy sauce, salt, oil. Clean the fish, spread salt inside and outside, and put sliced ginger on top. Steam in a hot pot for about 10 minutes (depending on the size and thickness of the fish). Remove the steamed soup from the plate and remove the old sliced ginger (or replace the plate directly). And sprinkle shredded onions and ginger over the fish.

Ingredients: right amount of perch, right amount of chives, right amount of ginger, right amount of rice wine, right amount of steamed fish, right amount of salt, right amount of pepper, right amount of lard. Half of the ginger and onion shredded and soaked in water (for decoration). Draw a flower knife on the sea bass and steam with half a tablespoon of fish soy sauce, chives, shredded ginger, salt and pepper for five minutes. Under the pickled onion and ginger shop.

Put on the steaming box, pick out the spring onions and ginger in the belly of crucian carp, put two pieces of onions on the bottom of the plate, put the fish on top, put some small onions on the top of crucian carp, cover the pot, and steam for 8 minutes over medium and medium heat (the fish is too big to extend the time). After the crucian carp is steamed, turn off the heat, take out the crucian carp and pour out the water from the plate. Pick out the small onions on top of the crucian carp, put on the shredded onions and millet hot rings, pour a spoonful of boiling oil, and sprinkle with steamed fish soy sauce.

Seven tips, tell you how to make steamed fish, very simple, read it in a minute

Tip 5 how to steam fish: be sure to put the fish into the pot after the water is boiled (do not steam the fish in cold water, then you will break the pot. The secret of many steamed dishes is to steam the food into the pot after boiling water. Tip 6 how long to steam: usually turn off the heat for 6-7 minutes, not more than 8 minutes (heat is the top secret).

Steamed fish generally use perch, buy a live fish to deal with clean, fish scales, Gill, black membrane, fish paste bone blood these four parts to deal with, reduce the fishy smell by 80%. Rinse the sea bass with clean water twice, draw a few strips on each side, prepare green onion and ginger slices, beat them into spring onion and ginger juice with a wall-breaking machine, smear it on the fish, spread it evenly in each place, and marinate for 20 minutes.

When choosing fish, try to control it at about 500 grams, which is not only beautiful, but also easier to master the heat. Be sure to boil the water and then put in the fish for steaming. If you have a strong taste, you can prepare some sauce and dip it in it. Of course, it is also delicious to dip it directly in the soup. Finally, be sure to pour hot oil on it to make it taste better. Do not put in green pepper, red pepper, monosodium glutamate, etc., will affect the taste of steamed fish, and destroy the light taste.

How do you make steamed sea bass?

1. The common practice of steaming sea bass is as follows: wash the sea bass, cut the fish from the middle, cut a few knives on the fish surface, and marinate the washed fish with salt, wine and white pepper for 5 minutes. Put sliced ginger and onions on the bottom of the plate. Put the pickled fish on a plate and add some sliced ginger and spring onions. Add water to the steamer and put the fish when the water boils. Steam for 8 minutes, then turn off the heat, steam for another 2 minutes, and let out of the pot.

2. Then, put the fish on the fish steamer and add seasonings such as onion, ginger and garlic, salt, cooking wine, soy sauce and clear soup, then put the fish steamer into the pot and steam over high heat for 10-15 minutes until the fish is white and cooked. Later, remove the steamed fish, sprinkle with chopped onions and parsley, and sprinkle with hot oil. The steamed sea bass made in this way has fresh and tender meat, delicious taste, fresh and sweet juice, and is very suitable for eating with rice.

3. Cut shredded green onion, shredded red pepper and shredded ginger and set aside. Wash the sea bass and set aside. Sprinkle in chopped onions and shredded ginger. Boil a pot of hot water, boil the water and steam the fish over high heat for 10 minutes. After steaming the fish, pour out the excess soup, remove the shredded green onions and shredded ginger, and re-spread the shredded ginger, shredded onions and shredded red peppers. A little less hot oil, bring to the boil and sprinkle with shredded onions, then sprinkle with steamed fish soy sauce and serve. Finished product.

4. Steaming sea bass: materials: 400 grams of sea bass, olive oil, salt, ginger, chives, soy sauce. Steps: clean the sea bass; cut into pieces, marinate with salt for about 30 minutes; ooze water, then add ginger, olive oil and soy sauce, continue to marinate for about 10 minutes; add a little chopped onions before the pot; boil water in the pot; put the fish when the water boils; steam for about 10 minutes.