The most important thing for steamed fish is the heat, the meat is tender and smooth, and there is no fishy smell. Of course, seasoning is also very important. Because my pictures were incomplete, I used photos of different fish taken several times to make tutorials. Forgive me. In fact, the steps are not complicated, just pay attention to the details!
Materials
Fish (perch, multi-treasure fish, osmanthus fish, grouper...all available)
Shredded green onion
Coriander
Shredded ginger & sliced ginger
Corn starch
Steamed fish soy sauce
Hot cooked oil
Appropriate amount
The steps for steamed fish (perch/multi-treasure fish/osmanthus fish/grouper...)
Step 1
(The picture shows the tiger spot) A fish. When you buy it back, remember to ask the owner of the stall to help you kill the fish. The gills, intestines, guts and other internal organs are cleaned up. After you come back, you still have to check again and clean it a few times to make sure there is no dirt. (What I demonstrated is the steps. The photos of the fish were not taken in full, so everyone doesn't mind. ）
Step 2
Then, take kitchen paper or a clean kitchen rag to dry the fish. You can draw 2-3 knives on the fish. This effect, I personally think, is to make the fish more easily cooked. (Of course, if you want to make a few more strokes, no one will interfere with you, but in fact it is of no use)
Step 3
(The picture shows the perch) Then stuff the chopped shredded ginger into the belly and head of the fish, just the right amount. Put 2 green onions and 2 slices of ginger on the bottom. On the fish noodles, you can also put 2 scallions and 2 slices of ginger. *Here comes the point. The point is really here: before you go to the pot, put a thin layer of corn starch on the fish. Please pay attention to the beauties. Don't put so much and so thick as you put on your face. Just a little bit shallow. Why? ！ Because the skin of the fish steamed in this way is smooth and tender, it is said to be the secret of a five-star chef. I have tried it well. It can also keep the internal meat tender and smooth. It's really useful!
Step 4
The next step is to wait for the water to boil in the pot and release the fish. You have to boil the water before you can let it go. 。 。 Next, pick up your iphone, HTC, HUAWEI, Samsung, Xiaomi... find the timer function and set a 7-minute countdown. Calculate from the moment the fish enters the pot, do not open the pot on the way. (My dad emphasized that it's not good to say that the steam leaks, and it feels like it leaks vitality. ) After 7 minutes, turn off the fire. Don't open it right away, wait for 30-60 seconds. At this time, you can twist your waist in the kitchen, take a walk, organize this and wash that. Time will pass quickly. * Say more, if you are worried that it is not easy to control, you can directly set it for 8 minutes, and it is OK to turn it on after turning off the fire. I believe there is a difference in this 1-minute gap, because my own experience is like this. Haha.
Step 5
OK…. The next step is to be careful, take out the fish with a clip, and wait a little while. Drain all the fish juice steamed out of the dish. correct! Drain all the fish juice! (So fishy, it's really useless to keep it! ) You can clip up the scallions and ginger slices on the noodles and throw them away. Of course, it doesn't matter if you don't throw them away, just do whatever you want.
Step 6
Come on, take a look at my shredded scallions. It's a bit mild, not a very serious obsessive-compulsive disorder. I like shredding. Although it's not at the level of a big hotel, it's stronger than my mother's green onions. My dad just chopped green onions. I still like shredded green onions
Step 7
(The picture shows the osmanthus fish) Then, just spread the shredded scallions and coriander (of course, you have to wash it and cut it well) evenly on the surface of the fish. It doesn't matter if you don't like to eat scallions and coriander, as long as you don't clip it.
Step 8
(The picture shows the osmanthus fish) Let's take a close-up. After laying out the shredded scallions and coriander, you can use steamed fish soy sauce. I heard that Li Xji is good, and I also think it's good. As for how much to pour? I think, first of all, it depends on how big the fish are, and secondly, it's not that the more, the better, and health comes first. By the way, students who like spicy food can cut some red pepper rings and spread them on the noodles.
Step 9
Just like this steamed tiger spot, I put a little red pepper ring on the noodles. It's not over after pouring the steamed fish soy sauce. Finally, please wash the pan, wipe it clean and heat it. Pour in the raw oil and heat it slowly. When the oil is hot, be careful and pour the hot oil evenly over the fish. I heard "Squeak..."”The hot oil, you succeeded! ！
Step 10
This is steamed fish without red pepper rings. Mom and Dad like scallions and coriander, so I will put more. Feel free to do whatever you want. Eat the fish while it's hot. I hope this approach will please your husband, wife, parents, father-in-law, mother-in-law, father-in-law, mother-in-law, children and relatives.
