Where is the steamed fish delicious in Jiujiang

The key to delicious steamed fish is that the fish is tender enough, smooth enough and not old.

1 Wash and dry the fish, and make several cuts on the fish.

2. Wipe the fish inside and out with fine salt before steaming, and let it stand for 30 minutes to season.

3. When steaming the fish, pad the fish with two or three pieces of thick ginger so that the fish and the basin do not stick together, which will make the whole fish heated evenly.

At the same time, the water vapor accumulated in the basin and the residual blood of the fish will not destroy the taste of the fish during steaming.

Then sprinkle a little sugar evenly on the fish and pour a little wine on it. Because the fish has a knife edge, the wine will slowly penetrate into the fish.

The function of sugar is not to sweeten the fish, but to enhance the umami taste, so it should be even, not too much.

5. Bring boiling water to a large fire, put the fish in the pot, steam for 8- 10 minutes, turn off the fire, and let the fish live with residual heat 10 minutes.

6. After taking it out, throw away the ginger slices under the fish, transfer the fish to the plate you want to serve, or dump the juice accumulated in the plate when steaming the fish.

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7. Cut some onions and shredded ginger to cover the fish.

8. Heat some oil in a frying pan and pour it on the fish.

9. Finally, pour the fish sauce or fresh soy sauce of the steamed fish on the table.

The steamed fish made in this way is similar to that made in restaurants. I did a lot. You can try. Absolutely awesome!