CleanSteamthe fish has a very fresh taste, and emphasizes the flavor of the fish itself. Below is an introduction to three techniques for making cleansteamed fish..First, after the water boils, place the fish in the steamer basket; take it out after three minutes, discard the juice in the dish, and then put it back into the steamer to continue cooking.
This ensures that the fish is not fishy when cooked, which is particularly important.Second, before steaming the fish, grasp the head and tail of the fish, bending it slightly at the body curve; place a piece of ginger under this bend. This guarantees that the fish will be steamed with an arched back, adding to its appearance.Third, when using expensive live fish for clean steaming, add salt, scallions, and seven or eight fine threads of ham only after discarding the juice from the first three-minute steam; do not use any other seasonings to highlight the flavor of the fish.This ensures the fish does not become fishy after cooking, extremely important.
Second, before steaming the fish, grasp it by the head and tail and bend it slightly at the curve of the body.Place a piece of ginger underneath.This guarantees the fish will be steamed into an arched posture after cooking, adding to its "shape."
Third, when using expensive live fish for clear steaming, add salt, scallion threads, and seven or eight threads of fine ham only after three minutes of steaming; do not use any other seasonings to highlight the flavor of the fish.hamthin slices, about 7-8 slices, no other seasonings are needed to highlight the flavor of the fish.