2. When tidying up the fish, you can cut off the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish's bones from shrinking after steaming, so as to prevent the fish from being deformed as a whole, but if you are not familiar with the technology, you don't need to chop it to avoid spoiling the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (or try dipping it in some foreign wine, which may create a new taste).
3. Mix about 50g minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the fish belly, which can not only make the fish taste fresher, but also support the fish belly and make the steamed fish fuller.
4. Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires, shred the middle part of the onion (not clear or white, equal to the length of ginger), spread it on a fish plate (for beauty and appetite), and then sprinkle some onion ginger on the fish.
5. Be sure to put the fish into the pot after the water in the steamer is boiled (don't steam the fish with cold water, it will be ruined. The secret of many steamed vegetables is to boil water and steam it in a pot.
6. Turn off the fire after steaming for 6-7 minutes (the heat is the top secret).
7. Don't open the lid after turning off the fire, and the fish will not come out of the pot. Steam for 5-8 minutes by using the residual temperature in the pot, then immediately take out the pot, spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not required for light and smooth), and then put a few loose coriander on the table at will to eat.