How to adjust the soy sauce on steamed fish in the hotel?

The soy sauce poured on the steamed fish in the hotel is marinated with steamed fish sauce, which is delicious in seasoning.

Steamed fish is done as follows:

Ingredients: bass, bamboo shoots and mushrooms.

Accessories: ginger, salt, onion, cooking wine, soy sauce and vinegar.

1. Take out the perch, clean it, wipe off the excess water, and put it in a steamer.

2. Put ginger slices and shredded onion into a fish dish.

Code the fish with bamboo shoots of similar size.

Mushrooms were soaked in warm water, pedicled and sliced, and the fish and its surroundings were coded.

3. Boil the water in the steamer on high fire, put it in a fish dish and steam for 5-8 minutes on high fire. Don't open the lid after turning off the fire, the fish won't come out of the pot. Use the residual temperature in the pot to "virtual steam" for 5 minutes and then take out the pot.

4. Pour two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of oyster sauce, three spoonfuls of Shaoxing wine and a little sesame oil into a small bowl and stir into sauce.

skill

The secret of steamed bass:

1, clean up the fish and evenly spread a little white wine on both sides of the fish.

2. Put the onion, ginger and mushroom slices into the belly of the fish to make it look beautiful and delicious.

3. After the boiler boils, put the fish into the boiler. Never steam fish in cold water.

4. Not too big fish should be controlled within 8 minutes. If it takes too long, the fish will get old. Don't open the lid after turning off the fire. Don't forget the trick of "virtual steaming" for 5 minutes.

5. Put the prepared juice in a small bowl and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this sauce has less astringency, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.

6. After the fish is out of the pot, pour out the soup steamed by the steamed fish, and then pour in the prepared juice.

1. If the fish is a little bigger, the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming"

2. When steaming a slightly larger fish, you can put two chopsticks under the fish to make the fish fully cooked while it is hot.

3. You can also put the prepared juice in a small bowl and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this sauce is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.