How to mix steamed fish and soy sauce?

The raw materials of steamed fish and black bean sauce made by ourselves are celery, onion, coriander (with roots) and carrot, 400g each, ginger, leek and dried mushroom100g each.

Steaming is the best cooking method for fresh fish, whether it's luxury rat spot, oriental star spot or "grass, silver carp and bighead carp" on the market, add various sauces and sauces and steam them. Steaming can retain the nutrition and original flavor of fish to the maximum extent.

Don't pour the steamed fish sauce directly on the fish, lest the fish change color.

Whether it's fresh and tender Guangdong steamed fish or fresh and spicy Hunan chopped pepper fish head, they are warmly sought after by diners. As we all know, steamed fish itself has no taste, and it also has the inherent fishy smell and earthy smell of fish. How to make steamed fish taste good while keeping the meat fresh and tender? "Steamed fish soy sauce" contributed greatly. It can not only keep the original flavor of the fish itself, but also enhance the umami taste and enrich the taste of dishes, so it is the "soul" of steamed fish. At the same time, steamed fish and soy sauce are also one of the most commonly used basic sauces in kitchens, and are also widely used in dishes with light taste such as boiled seafood and boiled vegetables.