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A little trick to teach you how to steam fish

I found that experts and novices are very cautious when making fish. Most of them are due to the long steaming time. The fish taste old when it is short, and they are afraid that they can't be steamed thoroughly. In fact, you don't need to worry about two spoons to help you solve this problem. You can see how I use it.

Ingredients: a pike, a spoon of Douchi, 100 grams of pork, a piece of ginger, two green onions, appropriate amount of salt and soy sauce.

Method:

1. The internal organs and gills of the pike are removed, and the two sides of the pike are obliquely cut in the middle.

2. Sliced pork, shredded ginger, sliced scallion.

3. Put two spoons in the opposite direction in the plate, put the fish, and stack the pork, lobster sauce and a small spoon of salt.

4. Steam with cold water and heat the whole process. Add proper amount of soy sauce in about 5 minutes, cover and steam for 2 or 3 minutes. Add shredded ginger before turning off the heat. Simmer for two minutes without covering.

Xiaobian: my method is fast food. It's less than ten minutes from steam to Kwai, and the two spoons are used to empty the fish. So the steam in the pot can be recycled around the fish, so that it is not afraid of steaming. How can I keep the meat in my old time?