Do you need to steam the steamed fish before salting it? Why?

Steamed fish, seemingly simple, is actually a very hard work. It has been steamed for a long time, but it is still not cooked enough. What to steam, how to steam, etc They are all exquisite.

Recently, I specially learned the method of steaming fish in Cantonese style, and I also learned to make several attempts and gained something. Let me tell you a little bit about my experience. Please correct me if it is not correct. Steaming can be said to be a very common practice in Cantonese cuisine. Cantonese cuisine pays attention to fresh ingredients, food is eaten first, and the purest taste of food is preserved by the simplest cooking method. This is the true meaning of Cantonese cuisine.

Now kill the live fish, wash it with blood, dry it and put it on a plate. If it is too thick, you need to spread it horizontally in the middle, or put chopsticks under it to support it, or use a flower knife, which makes it easier to ripen and shorten the steaming time. Can be steamed, you can add soy sauce, olive horn, garlic and other steamed. If steamed, just put some shredded ginger on the surface and steam it in the drawer. Be sure to boil the pot before steaming. Our liquefied gas can be steamed for 10- 15 minutes, and the original juice on the plate can be poured out for later use. Sprinkle chopped green onion or shredded green onion, boil the cooked peanut oil, pour it on the noodles, and then pour a little seafood soy sauce or a mixture of steamed fish soy sauce and raw juice.

For professional Cantonese chefs, they all have their own secret steamed fish soy sauce and homemade soy sauce, which are very light and sweet. In addition to mastering the heat, this secret ingredient is the reason why the steamed fish in Cantonese Restaurant is particularly delicious. The soy sauce at home, whether it is seafood soy sauce or special steamed fish soy sauce, is still salty, so with a little steamed fish juice, the freshness and salinity will be just right. ?

There are several points to note: don't smoke too much; It must be steamed, and nothing is put except a little ginger when steaming; Try to use seafood soy sauce and steamed fish soy sauce. If you use ordinary soy sauce, you can put some sugar appropriately. There is no need to put anything except chopped green onion and shredded green onion. Be sure to use peanut oil; Steaming fish juice to dilute soy sauce; Finally, pay attention to soy sauce.