For live fish that is fresh enough, there is no better way than steaming, delicious, smooth, healthy, and very convenient!
Live fish, clean up (you can ask the owner of the fish to help Kazakhstan) into the plate, add a little cooking wine.
Steamed fish by water. After the water boils, add the fish and steam for 10 to 15 minutes.
Remove the fish, pour off too much broth (slightly a little left), add chopped green onion and steamed fish oyster sauce.
Heat the vegetable oil in the pot and pour it on the fish with chopped green onion and steamed fish oil.
The time of steaming fish is still very important, which is related to the smoothness of fish meat. The specific size of the fish is different, and the gas firepower of each house is different, so there is no very accurate value. The principle is that the fire is steamed quickly, steamed to the fish eyes and the white ball is bulged out. After the fire is turned off, you can not open the lid, and then steam for about 5 minutes, the fish will be tenderer. When the vegetable oil is finally burned, the temperature can be appropriately higher, and there must be a squeaking sound when pouring. High-temperature oils stimulate the scent of chopped green onion and fish.