How to prepare soy sauce for steamed fish

Steamed fish soy sauce is a kind of soy sauce often used to steam fish, and can also be considered a kind of soy sauce. It is a cooking condiment with Asian characteristics. Its main ingredient is soybean, and salt and some other ingredients are added. When steaming fish, you need to prepare steamed fish soy sauce, which helps to enhance the freshness and remove the fishy smell of fish, and can achieve the effect of promoting the color, aroma and taste of the ingredients.

How to prepare soy sauce for steamed fish

1. Guangzhou method: Wash the fish (rinse off the blood, otherwise it will have a strong fishy smell), drain the water, start cutting along the fin from a point below the head, deep to the middle bone, pull to the tail, and then lay it flat. Use a slanted knife to cut the side just cut horizontally to the middle bone and cut three times (to facilitate uniform heating during steaming and the finished fish meat to turn over beautifully), and cut three straight cuts on the other side (to facilitate steam penetration), place the fish with the slanted side facing up on an oval tile dish, and do not add any seasoning.

2. Spread shredded ginger on the noodles (the thinner the better), put them into a steamer with boiling water and steam them on high heat for 4-5 minutes. Take them out and drain the steaming juice for later use (some people would use re-cooked soy sauce, but I suggest not to do so. I have tried it and it has a strong fishy smell that is not easy to control).

3. You must make the soy sauce yourself (the soy sauce for steamed fish bought outside has a monotonous taste). Boil water, oyster sauce, light soy sauce, sugar, salt and MSG (it’s okay if the taste is a bit salty, as the saying goes, “salty fish, light meat”). Then add the cooked soy sauce under the fish along the edge of the dish, and do not pour it on the surface of the fish (because the fish meat will become moldy, rough and non-slippery once it comes into contact with soy sauce, and lose its freshness).

4. Finally, heat the peanut oil and pour it over the fish noodles (make sure it is poured evenly). Then cut the green onions into thin strips (in rings) and place them on the fish noodles. Finally, sprinkle ground pepper on the fish and onions. When eating, dip the fish into a dish with soy sauce.

Steamed seafood:

1. Take a fresh fish weighing about 600g, remove the internal organs and scales, and clean it.

Steam in a steamer for ten minutes. (You need to put the fish in boiling water. If the fish is big, steam it for a few minutes longer. When the chopsticks can be easily inserted into the fish body, it is cooked.)

2. Pour out the juice in the container.

3. Heat oil in another pot. After pouring hot oil on the fish, drizzle 100ml of steamed fish soy sauce on it. Serve.

Cheap Winter Melon Vegetables

Main ingredients: shrimp, winter melon

Ingredients: steamed fish soy sauce, soy sauce, oil, onion, ginger, water starch, cooking wine, appropriate amount

practice:

1. Use a toothpick to remove the shrimp thread. 2. Cut the winter melon into pieces.

3. Add shrimp, onion, ginger and cooking wine to the pan and cook until the shrimp is cooked. 4. Add oil to the pan, add winter melon and fry.

5. Add steamed fish sauce and soy sauce. Use less soy sauce.

6. Add the shrimp water, steamed fish sauce and soy sauce, cover and cook for five minutes.

7. After cooking, pack the winter melon. Peel the shrimp and place them on the winter melon

8. Thicken the soup in the pot with water starch, pour it on top and sprinkle with chopped green onions.