殯清蒸鱼制作简单方便,营养损失又少,口味滑嫩鲜美,但要蒸好一条鲜鱼并不简单。一要活鱼现蒸。规格一般在300克~750克左右最佳。二是鱼背划刀可充分受热,用两根筷子架着鱼底能蒸得更均匀。三是水必须烧开再将鱼上笼,旺火蒸10~12分钟,关火后再焖一二分钟,以蒸气焖熟鱼肉。四是见鱼眼突出表示已蒸熟。五是蒸鱼要浇热油和豉油调料,自制方法整根 Funeral Steamed fish production simple and convenient, less nutritional loss, taste slippery and delicious, but to steamed a fish is not easy. A live fish is steamed. The specifications are generally about 300 grams to 750 grams of the best. Second, fish backstroke knives can be fully heated, with two chopsticks stand fish bottom can be steamed more evenly. Third, the water must be boiled and then fish cage, stir 10 to 12 minutes, turn off the heat and then simmered for a minute or two to steamed cooked meat steam. Fourth, see fish eye highlight that has been steamed. Fifth, steamed fish to pour hot oil and soy sauce seasoning, home-made methods whole root