1. Choice of fish weight: It is best to control it between 500 and 600 g, so it is easier to grasp the raw and cooked temperature, and it is also beautiful in a fish dish.

2. When finishing the fish: You can cut the fish's spine from the abdomen, which can prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming.

3. When steaming a slightly larger fish: you can put a barbecue grill under the fish. If not, you can also use a few chopsticks to let the fish leave the chassis above your head and let the fish cook quickly in full heat.

4. When steaming big fish: You can stand the fish up (the way the fish swims in the water) and steam it. Spread two 5 cm-long green onions on the belly of the fish to make it stand steady, or tie two small ceramic bowls on both sides of the fish to fix the fish. Put the flower knives on both sides of the fish and put a piece of ginger in each seam.

5. Essential seasonings for fish: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc. Putting seasoning in the belly of fish can make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so monosodium glutamate and chicken essence are omitted.

6. How to set the plate when steaming fish: Take ginger slices and onion segments and spread them on the fish plate. After putting the fish in the dish, sprinkle some ginger slices and chopped green onion slices on the fish to taste evenly.

7. Heat of steamed fish: Heat is the key to steamed fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 10 minutes and turn off the heat immediately.

8. Virtual steaming of fish: The so-called virtual steaming means that after turning off the fire, don't open the lid first, and steam for a few minutes with the remaining temperature in the pot. At this time, the steamed fish is soft, delicious and fragrant, with high nutritional value.

9. Keep the steamed fish juice: Many people throw away all the original juice of steamed fish when steaming fish, change it into sauce and keep the original juice, so as to better maintain the original flavor of the fish. This steamed fish is delicious.

As long as you master some methods, you can steam delicious fish according to your own taste.