Tip 1:
Fish, 600 grams of weight control is about the size of this size, placed in the fish dish, looks beautiful, but also raw and cooked steak good grasp;
Tip 2:
Packed fish, the fish can be cut off the spine from the intra-abdominal (tail amputated with a knife), to prevent fish and steamed fish bone after the contraction due to the overall deformation of Er Shi fish, but if you compare strange craft, not chop is also OK, lest not yet begun steaming, put the fish spoil deformation. Clean up the fish after the fish on both sides of Ma Yun lard (edible vegetable oil is also improvise is), then dip a little white wine (you could also try to dip some wine, and perhaps also created a new flavor);
Tip 3:
Will be approximately 50 grams of meat mix in a little soy sauce, sesame oil, salt, ginger, shiitake mushrooms into a fish after the end, can make the fish taste more fresh Fish-bellied propped can also make steamed fish plump body;
Tip 4:
To take large ginger cut into uniform to take the longest segment pretty thin filament, will take the middle of green onions (Buqingbubai Department, with the shredded ginger and so long) Cutter, (for beauty, induced loss of appetite) shop in fish dish on the fish in the fish into the plate and then rubbed some onion ginger wire;
Tip 5:
The water in the steamer must be open, and then the fish went in (Do not cold water fish on a steaming pot, then fall through a. A lot of steamed vegetables are the secret of the water-open food wok steamed);
Tip 6:
Steam 6-7 minutes to turn off the heat (the furnace is a top-secret);
Tip 7:
Off after the fire, do not open the lid, the fish did not remove the pot, using pot Yuwen, "virtual steam" immediately after the pan 5-8 minutes, and then a good pre-prepared sauces (soy sauce, vinegar, edible vegetable oil, little salt or without salt) cream all over the fish (can not put MSG in order to light, fresh), and then arbitrarily put Jigen San parsley and serve to open after eating.
Characteristics:
The tender fish, such as tofu, incense, such as crab meat, light refreshing. If you eat when there are others here, you want to quietly aligned Fish-bellied chopsticks as soon as possible (the most tender of the most fragrant essence of the office), pre-emptive!
Points added:
1, if it is steamed lotus grass carp and other fish or larger fish (weight should be controlled at 1000 grams), steaming time can also be extended 2-3 minutes, but not too long. Do not forget the "virtual steam" tricks.
2, steaming slightly larger fish, the fish off the shelf in two chopsticks, so that the fish leave the chassis overhead, the fish-round case of hot instant, pan later, in the kitchen, quietly withdraw from the chopsticks, do not let eat passengers find your tips.
3, steaming slightly larger fish, the fish can also be erected (like fish swimming in the water looks like) steamed. At this time, can be used to save a 5 cm-long Fish-bellied green onion has softened, so that the fish stable Li Zhu, in the fish both sides of the deduction put two small ceramic bowl that fixed the fish (Fish-bellied hold onto the meat inside). At this point, you can also planing Mito the fish on both sides of each side, and clip joints in each knife into a ginger. Steamed fish, it will withdraw another small bowl and serve.
4, you can also tune good, and ready to finally pour in the fish (and soy sauce, vinegar, oil) juice in a small bowl, along with the fish on a steaming pot until the fish pan, the spices from this pot taken out, poured in the fish body, such as pouring juice, compared with the previous raw juice, a little something to jerky, fish taste better warm fragrant soft, suitable for the elderly and those who like the light taste.
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