How to steam steamed bass with no smell at all in the hotel?

The first step is to buy a fresh perch, ask the seller to cook it and take it home. Scrape off all scales of internal organs, especially the black film, which is the source of fishy smell. Wash it again when you get home. Be sure to let all its blood flow out as much as possible. You can check whether there is any residual black film. Then cut 3~4 knives on both sides of the fish, which will be more delicious when steamed.

The second step is to prepare the ingredients. After cleaning, all the onions, ginger and red peppers are shredded, and the ginger should be scraped clean in advance. Start to marinate the fish, coat the fish with salt, sprinkle with pepper, then pour some cooking wine and marinate the onion and ginger on the fish. At this step, many people like to stuff onions, ginger and garlic into the fish belly, but this is not recommended. When applied to fish, it can also absorb its smell well. Then prepare the seasoning, and pour the delicious food, sugar, sesame oil, steamed fish sauce and a small amount of water into the bowl. This is the juice to be poured.

The third step is to take a steamer, preferably two floors. If not, just put a little thing in the sauce bowl. Wait for the pot to boil before putting the sauce bowl in, and then put the salted bass on the steamer. Cover and steam for about 10 minutes. If the fish is big, it can be extended by 1~2 minutes.

Step four, when the time is up, take out the fish, then remove all the onions and sauce from the fish, and add some onions, ginger and red peppers. Prepare a wok, add oil when the wok is hot, with more oil. When the wok is hot, pour the oil directly on the fish, pour out the sauce bowl and pour it on the fish. In this way, a steamed bass is finished.

In this method of steaming fish, the smell of the fish itself will be much smaller after pickling, and then steamed in a sauce bowl, the taste will be stronger, which will naturally cover up the smell better.

Tips:

1 Although the process of pickling fish is very important, it must not be long. If the pickling time is too long, the fish will become slack and taste bad.

Don't add too much shredded onion and ginger to the fish. It is not recommended to stuff the fish in the stomach, otherwise too much will cover up the umami taste of the fish itself. Fish has no fishy smell, but it's not delicious because onions and ginger are too strong.

When choosing fish, we should avoid some kinds. First, those who live in polluted waters, such as catfish, are not recommended to eat, because they may contain a lot of bacteria and impurities, even though they have few thorns and are fleshy. In addition, those deep-sea fish, although the DHA content is high, may also exceed the standard of heavy metals, so it is more appropriate to choose some ordinary river fish.