1, raw materials should be fresh and tender, because protein in raw materials is not easy to dissolve in water during steaming, and condiments are not easy to penetrate into raw materials, so the texture of food should be fresh and juicy; Wanghuo boiling water steaming is suitable for fresh and tender raw materials, such as fish and vegetables, and the time is about 15 minutes. In addition, the eggs should be steamed slowly with medium fire and low fire.

2. Raw materials with coarse texture, such as crispy duck and steamed pork, should be steamed with boiling water for a long time.

3. Pay attention to layering when steaming vegetables. Light vegetables are placed on top, dark vegetables are placed below, uncooked vegetables are placed on top, and easily cooked vegetables are placed below.