清蒸鱼新鲜且肉质含水量少,而本身腥味不重的鲜鱼,以清蒸最能保持原味。冷藏两天以上或冷冻过的鱼,如果清蒸,宜加些豆豉并多放葱、姜等佐料压腥。鱼在下锅前,最好在两侧各划几刀,蒸时不但易熟,也容易入味。蒸鱼时,一定要用大火,先把蒸锅里的 Steamed fish fresh and succulent water content is small, but its own smell of fish is not heavy, the best to maintain the original flavor of steamed. Frozen for more than two days or frozen fish, if steamed, should add some beans and more onions, ginger and other seasoning pressure fishy. Fish in the pan, it is best to draw a few knives on both sides, not only cooked when cooked, but also easy to tasty. Steamed fish, be sure to use the fire, the first steamer in the