Fresh and tender steamed fish
By JosefaHyatt
Eating fish is nothing more than the word "fresh", and steaming is the best cooking method to experience the "fresh" of fish. The cooking of steamed fish is also a knowledge. From selecting materials to setting to putting into the pot, from heating to steaming, every step is meticulous. Of course, the taste can be adjusted according to your preferences, but the heat and steaming are the basic guarantees for the "freshness" of steamed fish.
Recipe Recommendations
- Piaokou fish a
Steps for Fresh and tender steamed fish
1
Ingredients: One partial mouth fish (long-necked fish).
2
Ingredients: Li Kum Kee steamed fish and soy sauce.
3
Wash the fish and change it to a flower knife and set it on a plate. Put it into the pot and steam for 15 minutes, then turn off the heat and simmer for another three minutes (since the fish is relatively fresh, there is no need to add ginger, onions, etc.).
4
Steam the fish and take it out.
5
Pour on hot oil.
6
Drizzle with steamed fish soy sauce and serve.