1, choose fish. It is best to control the weight of fish at about 500g g. The beauty in the fish dish is secondary, and the key is to grasp the cooked and immature heat more easily.

2. Plastic surgery for fish. After cleaning the fish, cut off the fish's spine from the abdomen with a knife, which can prevent the fish from being deformed by the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.

3. Seasoning of fish. Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and then put it in the fish's stomach, which will not only make the fish taste fresher, but also make the steamed fish look full.

4. That dish of fish. Take a large piece of ginger and onion, cut it into long and thin shreds with uniform length, spread it on a fish plate, and sprinkle some shredded ginger and onion on the fish plate. When it is ripe, it is both beautiful and delicious.

5. The heat of the fish. Heat is the key to this fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.

6. Virtual steamed fish. The so-called virtual steaming means that after turning off the fire, don't open the lid, steam for 5 to 8 minutes with the remaining temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.