Steamed fish, no cooking wine or salt, only these 5 kinds are used in the whole process, the fish meat is fresh and tender, not fishy
Steamed fish is my favorite way of cooking, and many people may think that the fish made by this method has no taste, can you swallow it? But in fact, on the contrary, I can't look down on other methods, and fresh fish can only be brought out by steaming the original flavor.
There are quite a lot of audiences for steamed fish, otherwise there are so many steamed special "steamed fish soy sauce" in the supermarket, who do people sell them to? This flavor is indispensable when steaming, but cooking wine and salt should not appear in it, put cooking wine and steam it out to taste strange, the fishy smell is serious, and the meat quality of salt fish meat becomes very chai.
In fact, cooking wine is not omnipotent, in the process of steaming, only these 5 things need to be used in the whole process, which is much stronger than your previous practice, the fish is fresh and tender, soft to eat, and not fishy at all.
【Steamed fish】
Used: sea bass, steamed fish soy sauce, green onions, ginger slices, Sichuan pepper water, edible oil
1. Although it stands to reason that any fish can be used for steaming, I think the most suitable is the sea bass, which is cleaned, rinsed, and drained.
2. If you don't use cooking wine, we can use pepper water to evenly pour pepper water on the sea bass, and you can also have some in the stomach and rub it a little for a while. There are also green onions and ginger slices, and remember to stuff them into the belly of the fish, so that they can be marinated, and it will be almost the same in 10 minutes.
3. You can take advantage of the time of pickling just now, let's boil the water first, add water to the pot, boil it thoroughly, and then the fish is marinated after boiling, and then steam it in the pot, put the lid on it, and then steam it over high heat, and steam it for 10 minutes to get out of the pot.
4. After the sea bass comes out of the pot, there will be a lot of water on the plate, just pour it out, and you must not leave it in it, because the fishy smell is particularly strong, otherwise everyone will smell it. After pouring out the water, don't you have some green onions and ginger slices, and take them off and throw them away.
5. Then cut new green onion and ginger on the board, this time cut into thin strips, cut it and put it on the body of the fish, and then use steamed fish soy sauce to season, do not put salt, do not add salt when pickling, pour in the steamed fish soy sauce, we burn some hot oil, pour it on the green onion and ginger shreds while it is hot, so that the steamed sea bass can be served on the table and eaten!
The steamed fish is very delicate, it will not be firewood at all, and there is no fishy smell, and it tastes very fresh and fragrant. The 5 seasonings used in the whole process are green onions, ginger, steamed fish soy sauce, pepper water, and edible oil.
#春日生活打卡季#