Steam fish with hot or cold water

When steaming fish, you need to use hot water, because it is not good to steam fish with cold water, which will cause the fish meat to shrink and the meat will become firmer, so it will not be tender when eaten. When steaming fish, you need to choose fish that can be steamed specially, and then prepare some scallion, ginger, garlic, black bean sauce, etc., so that you can steam the fish after washing it and putting the ingredients on it.

Ingredients for Steamed Fish with Fermented Black Beans: 1 golden pomfret, 5 large slices of ginger, a few green onions, 1 red pepper, 1 spoon of fermented black beans, 1 teaspoon of salt, 1/2 tablespoon of soy sauce, 2 tablespoons of oil

Method: 1. Wash the fish, make 2 cuts on one side, and spread salt all over the fish body, including the belly. Set aside for a moment.

2. Chop ginger, green onion and red pepper into thin strips.

3. Set up the pot, add appropriate amount of water and bring to boil.

4. Place shredded ginger on the bottom of the plate and then place the fish.

5. Sprinkle with fermented black beans and a little shredded ginger.

6. Steam over medium-high heat for 8 minutes and remove from heat.

7. Heat two tablespoons of oil in another pan until boiling.

8. First pour half a tablespoon of soy sauce, then pour the hot oil on the fish.

9. Add shredded red pepper and green onion. (You can also pour the oil directly on the scallions and ginger)

Tips 1. When steaming fish, be sure to put shredded ginger on both the top and bottom of the fish to remove the fishy smell. 2. When steaming fish, make sure the water is boiled and steam comes out before putting the fish into the pot. 3. It is very important to control the heat. Use high heat for about 3 minutes, then turn to medium heat. High heat can make the fish meat shrink too quickly, reduce the loss of water in the fish meat, and retain the freshness of the fish meat. Turning to medium heat is to avoid heating too quickly, which will cause the fish meat to burst and affect the appearance of the fish. 4. Add enough water for steaming fish at one time. If there is not enough water in the middle, be sure to heat the water.

Steamed Fish Tail 3.2 points 14 reviews Favorite recipe number 204462 Read 118,584 times Favorited 51 times

Introduction to Little Pig Run : The meat of the fish head and fish tail are relatively tender and smooth, and there are few fish bones, which is especially suitable for the elderly and children. Fish heads are the most expensive here, followed by fish tails, and then fish belly. Fish heads can be used to make fish head soup, fish heads can be steamed with chopped peppers, fish tails can be steamed and braised, and the fish belly can be scraped out to make fish balls and braised fish belly. Freshly killed fish can be marinated and put in the refrigerator. It can go from the rigor mortis stage to the self-cooking stage. At this time, the various proteolytic enzymes in the fish meat begin to play a role, breaking down the protein into peptides and various amino acids. The fish made in this way is particularly delicious and not fishy. Friends can try it. Chickens, ducks, and pigeons are all freshly slaughtered and put in the refrigerator at low temperature for 30-60 minutes before cooking. The taste is particularly delicious. Ingredients: 1 grass carp tail, ginger, chives, peanut oil, light soy sauce

Method 1. Wash the fish tail, cut it into pieces and place it on a plate. (Easy to absorb flavor)

2. Place ginger pieces underneath, sprinkle salt on top, and place some ginger slices on top.

3. Pour some cooking wine on the fish and put it in the refrigerator for 30-60 minutes.

4. After the water boils, steam for 8 minutes.

5. Pour out the steamed fish water in the plate.

6. Sprinkle light soy sauce and green onions on the fish.

7. Heat the pan, add peanut oil and heat it, then pour it on the fish tail.

Tip 1: Place a large piece of ginger or green onion on the plate, and then place the fish tail on top. This will allow a lot of space underneath for the steam to steam the lower part of the fish tail.

2 After the water boils, steam for 8 minutes and take out the steamed fish tail. This time is just right

3 Pour out the steamed fish water and sprinkle some chives on the fish tail

4 Pour hot peanut oil on the fish tail to blanch the chives and make them fragrant.