1. Excessive blood loss. Steamed live fish must first hit the fish head with a knife to make it faint; And bleeding from the gills of the fish, so that the capillaries in the fish will not eat the blood of the fish. The steamed fish is as white as jade and has no fishy smell; On the contrary, not only the flesh color is dim, but also the smell is very heavy.

2. Hot water bubble. Before the live fish are slaughtered, scraped, cleaned and steamed, they should be soaked in hot water at 80 degrees Celsius, which can not only remove the fishy smell, but also keep the chest and abdomen of the steamed fish intact.

The season is in the evening. Be sure to put seasoning when steaming. Premature salting, because salt can penetrate and coagulate protein, will make the fish lose water and affect the tenderness.

4. Steam over high fire. Steamed fish must be steamed quickly with boiling water and cooked at one time. Steaming twice will make the fish old and lose its taste. For example, 500 grams of bream usually takes 5 minutes to 10 minutes. The time is too short, the fish is not ripe, the time is too long, the meat is rough and slagged.

The Secret of Steamed Fish

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat. Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first!

Seven main points of steaming fish

1: If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming".

2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, so as not to let the diners find your tricks.

3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in water) and steam it. At this time, you can use a 5 cm long green onion to open the fish belly and let the fish stand firm. Two small ceramic bowls are used to fix the fish body on both sides (there is no meat stuffing in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve.

4. You can also put the prepared juice (soy sauce, vinegar and oil) in a small bowl, pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.

5: After the water is boiled, put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming. This action determines that it is particularly important that the fish does not smell when cooked.

6. Before steaming the fish, bend the head and tail of the fish and put a piece of ginger in the bend. This can ensure the vividness of the waist bow of the fish after steaming, and add points to the "shape".

7: When the tortoise shell live fish is steamed, only add salt, shredded onion and shredded ham for seven or eight times when the soup steamed for three minutes is poured out, and no other seasonings are added to highlight the fish flavor.

Seven Common Sense of Steamed Fish

1. salt spraying method: wash the fish, dry it, sprinkle with fine salt and spread it evenly all over the fish. If it is a big fish, add salt to the abdomen, marinate for half an hour, and then do it. The fish treated in this way is not crisp when steamed, and can also be eaten as food.

2. Add chicken oil method: when cooking steamed fish, in addition to putting ingredients, put a few pieces of chicken oil on the fish to let the fish absorb chicken oil, which will be smooth and delicious after steaming.

3. Method of boiling water in the drawer: When steaming fish, wait for the water to boil and then steam it in the drawer, and cover it tightly. In this way, the steamed fish will be fresh, tender and delicious, with pure flavor.

4. Dry powder coating method: When steaming fish, first coat some dry powder on the fish, and don't uncover the lid when steaming. For example, if the fish weighs 250g, it can be steamed for 8- 10 minutes under the condition that the thickness of the fish is the same. Steam for 5 minutes for every 250g gain.

5. Beer soaking method: When steaming fish with strong fishy smell, marinate it with beer for 10- 15 minutes before steaming, which not only reduces the fishy smell sharply, but also has a crab smell.

6. Steaming method of leftover fish: If the steamed fish can't be eaten all at once, you can beat 1 egg to make steamed fish eggs when eating again, so that the fish won't smell fishy.

7. Steamed small fish head: Small fish head is nutritious, but it tastes less meat. For example, put the fish head on the chopping board, chop it into small pieces with a knife, enlarge the bowl, add appropriate amount of flour, monosodium glutamate, cooking wine, pepper and minced onion and ginger, stir well, and steam it over high fire for 10 minutes or more, and the delicious fish head soup will be ready.