1. Clean up the fish. If it is big and thick, you can cut it like I did, but don't cut it.
2. Spread the high-grade liquor on the fish to remove the fish, and then apply a layer of lard. The lard is fragrant and delicious. You don’t need vegetable oil. You don’t need too much oil, just apply a layer. A large piece of ginger, shredded green onion, lay on a plate, put fish, and put some on top of the fish.
3. Turn off the heat in the boiling water pot for 6-7 minutes (must be a boiling water pot), and then leave the lid unopened for 5-7 minutes. If the big fish is steamed and stuffy, the time is appropriately extended by 1-2 minutes. Pour the steamed fish soy sauce out of the pot. If you like, you can pour some hot oil to taste better.
Tips:1. The steamed fish is tender and fat, so dead fish, or the meat is too tight, and the fat content is not very suitable.
2. For 2 catties of fish, put a few chopsticks under the fish body when steaming, so that the fish can be better heated. Some thick fish can be cut from the back without cutting off, which can also accelerate the maturation. A good knife can also put on a styling and get a peacock to open the screen, which is suitable for entertaining guests.
3. Then it must be thoroughly cleaned up, the gills, fins, the black membrane in the belly, the red internal organs along the spine in the abdominal cavity, and the fishy lines on both sides of the fish body. Try to be clean.
4. You can also use a little meat filling. If it is too steamed, add a little fresh mushrooms, green onion, ginger, and salt soy sauce. Mix it well, spread it out in the belly of the fish, and it will be great when steamed. People who have never eaten are often pleasantly surprised.
5. The most important thing is to heat, 600-750 grams of fish, boiling water for 6-7 minutes, turn off the fire, (must be boiling water), then do not open the lid for 5-7 minutes, the heat is just right. Prolong the steaming and stuffing time of big fish for 1-2 minutes.
6. Instead of steaming fish and soy sauce, you can use light soy sauce, sugar, and vinegar to adjust a taste you like. You can also steam the bowl of juice and fish together to make it softer.
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