How does the cooker make steamed fish?
Must be in the steamer after the water, then the fish went (don't put the fish on a steaming pot of cold water, it is ugly. The secret of many steamed dishes are water boiled food steam);
A big piece of ginger, take the most beautiful long cut into thin filaments evenly, will take the middle Welsh Onion (buqingbubai, and ginger shred (length) for beauty, induce appetite) shop in the fish dish, put the fish into the late sprinkle onion shredded ginger in fish;
About 50 grams of meat stuffing mix with a little soy sauce, sesame oil, salt, ginger, and letinous edodes into a fish, can make the fish more fresh and can support the fish, the fish body full of steam;
Clean the fish, the fish can be cut off from the abdominal spine (with a knife cut off to prevent the tail), steamed fish and fish bones due to shrinkage deformation, but if your craft is unfamiliar, not to cut the line, not yet begun steaming, put the fish waste deformation. The fish will clean up after the spread of lard in the fish on both sides (you will do it), and then stained with a little liquor (can also try to stick some wine, perhaps to create a new flavor);
The weight of fish is controlled at about 600 grams. The cooked rice is well cooked;
