How to make the best fish? First of all, steaming is the best way to keep the original taste and nutrition. In order to achieve the good taste, I used the local method of my hometown to make it. I can only say that the more local the method, the better. The meat is very tender, very delicious, very delicious. This kind of steamed fish method is suitable for all the sea fish that can be steamed to eat. The fresh water fish is not suitable. The fresh water fish mud is fishy and suitable for sauce burning.
Practice:
1. Clean the fish, remove the internal organs and scales, respectively, and put a "Jing" flower knife on both sides of the fish, and sprinkle salt and monosodium glutamate respectively for half an hour.
2. Cut ginger, scallion and anise into small pieces. Spread half of the seasoning under the fish, and sprinkle half on the front of the fish. Pour in the soy sauce and sesame oil.
3. Steam the fish in a large pot over high heat for 20 minutes, take it out, chop the garlic and spread it on the fish. Heat a tablespoon of oil in the pot and pour it on the garlic.