Steaming fish to eat fish is nothing more than a "fresh" word, and steaming is the cooking method that can best experience the "fresh" of fish. If you think that steaming fish is just steaming in a pot, it's all wet. Say you don't know that eating is light, you just spoil the delicious food. \x0d\ Cooking steamed fish is also a science. Every step is exquisite, from fish selection to ingredients, from plate setting to pot filling, from heat to virtual steaming. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish, and there is no room for carelessness. \x0d\ Basic steps \x0d\ Step 1: Fish selection: The weight of the fish should be controlled at about 500g, and the beauty of the fish dish is secondary. The key is to grasp the cooked temperature. \x0d\ Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, so as to prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish, then dip it in a little white wine. \x0d\ Step 3: Fish seasoning: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the belly of the fish, which will not only make the fish taste more tender, but also make the steamed fish look full. \x0d\ Step 4: Set the fish plate: Take a large piece of ginger and onion, cut it into long and thin filaments with uniform length, and spread it on the fish plate. After putting the fish in the plate, sprinkle some shredded onion and ginger on the fish. When it matures, it will become beautiful and uniform. \x0d\ Step 5: Heat of fish: Heat is the key to steaming fish. Like many steamed vegetables, be sure to boil the water in the pot, then steam the fish in the pot for 6 to 7 minutes, and then turn off the heat immediately. \x0d\ Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish. \x0d\ Special instructions \x0d\No. 1 If the fish is slightly steamed, the steaming time can be extended by 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam. \x0d\ No.2 If you want the fish to smell less astringent and softer, you can put the sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish. \x0d\ Fish as tender as tofu and as fragrant as crab meat is light and refreshing, which will definitely make you forget the making procedure of this steamed fish. Know how to eat? Tell you, aim chopsticks directly at the tender and fragrant essence of fish-fish belly! \x0d\ Remember, cooking and steaming are the real secrets. \x0d\ Steamed perch \x0d\ Raw material: one end of perch \x0d\ Accessories: shredded onion, shredded ginger, Jiu Shao, shredded green pepper, soy sauce, vinegar, suet, vegetable oil, oyster sauce \x0d\ Production method: \x0d\ 1, and the fish is washed. \x0d\ 2。 Shred ginger and onion, spread on a fish plate, then sprinkle some shredded onion and ginger, shredded green pepper and Shaoxing wine on the fish; \x0d\ 3。 Pour two teaspoons of soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into a small bowl and mix well to form a sauce; \x0d\ 4。 Boil the water, put it in a fish dish, add seasoning juice and steam for 7-8 minutes, then turn off the fire and let it simmer for 5 minutes, then open the lid; \x0d\ 5。 Pour the sauce on the fish while it is hot. \x0d\ Operation notes: \x0d\ 1. When cooking steamed fish, be sure to boil the water before putting it into the pot. It is not allowed to add when the fish is cold, which will affect the taste; \x0d\ 2。 Hot oil can also be sprinkled when the fish is finally cooked, but considering that modern health care has repeatedly warned people that "less oil and less salt can be avoided", it is omitted; \x0d\ 3。 To judge whether the fish is steamed, you can judge whether the fish's eyes are white, or insert a toothpick into the thicker part of the fish's belly. If it can penetrate easily, it means that the fish is completely steamed. \x0d\ Steamed bass cooked in microwave oven \x0d\ People say this is the lazy way to cook fish, and I totally agree. Wash the fish, cut several ways diagonally on both sides of the fish with a knife, put some salt and white pepper on the fish, drop a few drops of wine and put it on a plate. Cut some shredded ginger and onion, put some shredded ginger in the fish's stomach, sprinkle some on the fish, and wrap the plate with plastic wrap. It usually takes me about three minutes to put it in the microwave oven, depending on the size of the fish and the power of the microwave oven. When the fish is steamed in the microwave oven, burn some boiling oil in the pot. It is best to burn the oil until it smokes. After the fish is steamed, carefully remove the plastic wrap (be careful here, don't take it off, you will burn your hands if you are not careful. Because all the steam is trapped in the plate when the fish is steamed), pour the soy sauce and your favorite seasoning on the fish, spread the onion slices on the fish and pour the paste oil on it. If the oil is hot enough, it will make a "squeaky" sound when poured, just enough to soak the onion and remove a lot of fishy smell from the fish. Just try it. You can also cook a steamed fish in five minutes.