When cooking steamed fish, if you want to make the fish very tender and have no smell at all, it has a lot to do with whether it is cooked in cold water or hot water. Let's look at the correct method. When picking fish, you must pick fresh and healthy fish. You can go home and deal with your internal organs yourself, or you can ask the boss to help you deal with them. After the fish is treated, you must wash it.

Then dry the cleaned fish, cross-cut the fish a few times, put it in a plate, and add a proper amount of ginger wine to marinate 15 minutes. Don't put salt in salted fish, or the steamed fish will harden. Then put the sliced ginger into a deeper plate, put the salted fish on the ginger, put a proper amount of shredded ginger and scallion into the fish's stomach, and sprinkle some on the fish.

Put a proper amount of water in the steamer. When the water in the steamer is boiled, put the fish in the steamer and cover it when steaming. Steam on high fire for 5 minutes. After steaming, take out the fish, pour the juice into the plate, and take out the shredded onion and ginger. Then put some shredded ginger and onion on the fish, pour some steamed fish soy sauce, finally pour some hot oil, sprinkle with shredded red pepper and chopped coriander for decoration.

When cooking steamed fish, be sure to boil the water in the pot before steaming the fish. Unfortunately, many people don't know that it is steamed directly with cold water. No wonder steamed fish tastes fishy.