Clear the sea
By VicentaLakin
The most common way to cook fish in steamed fish and cuisine is to maintain fish to the greatest extent possible, and to use only simple sauces - soy sauce - to make the fish sour. Pre-evaporation fish usually do not need salt to be salted, which deprives fish meat of moisture, tightens it and reduces its tenderness. Steamed fish sauce, which is usually drawn out with fresh sauce, old pumping, sugar, etc. However, there are readily available steamed fish oils, such as Li Jin Ji, that don't deploy themselves, and the effect is to bring you up to professional level. The smell is better when the fresh fish is chosen and the fresh fish is slaughtered. There's a tiger spot in the market, full of energy, two pounds of fish. This is the most expensive fish, but it's good food for the fish, and it's fresh in the sea。
Recipe Recommendations
- Tiger spotted fish 600 grams
- Jiang appropriate amount
- onion appropriate amount
- Steamed fish soy sauce appropriate amount
- peanut oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Clear the sea
1
Kill the fish and wash it. It'll make the fish-sellers work, because if you buy it and kill it again, it'll be dead. It'll taste worse。
2
Put appropriate onions on the plate。
3
Placing on onions fish that wash dry water。
4
Cut some gingers and put them on top of the fish。5
An appropriate amount of water in the pot is burned and the fish is evaporated in the pot for 10 minutes。
6
When the time comes, the steamed fish will be removed。
7
Take off the ginger onions and pour the steamed fish from the plate。
8
Put proper onions on the fish9
I'm going to have to get a proper amount of Li Jin-gu's steam oil next to the fish。
10
Heat the pot, burn the right amount of peanut oil, and then pour it on the fish。
11
Tasty steroidsClear the sea Make Tips
1. When pouring the seasoning sauce into the plate, do not pour it directly onto the fish; however, when pouring the oil, pour it directly over the fish.
2. Placing scallion segments under the fish allows the steam to reach the bottom of the fish; if the plate is relatively flat, you can also use two chopsticks.
3. How can you distinguish whether a steamed fish was made from a live fish or a dead one? For a fresh, live fish that is slaughtered and then steamed, the skin will shrink and crack, the eyes will protrude from the sockets, and the meat will be very white. For a dead fish that is slaughtered and steamed, the eyes will be sunken, the skin will remain intact, and the meat will appear slightly gray.
4. I have noticed some friends like to turn off the heat and let the fish sit for a few minutes after steaming. This is actually not the correct practice. For fish with tender meat, this results in overcooking because the steam continues to act on the fish, causing the meat to become tough.