2, method: pick a fresh Yangtze River whitefish, ask the businessman to help disemboweled slaughter, come back to the fish scales clean, drain the water standby can be.

3, you can cut some ginger and garlic, put in the fish belly to fishy, fish body surface on the ginger, if the fish is too long, the steamer can not be put from the middle of everything for two sections.

4, the steamer pot inside the amount of cold water, high heat boiling, water boiling after the white fish on top of the steamer, cover the lid, continue to steam over high heat for 8 minutes, you can turn off the fire, and then simmer with the residual heat of the water for 5 minutes.

5, before removing the steamer in the fish body dripping two spoons of soy sauce to seasoning can maintain the tender taste of the fish, without the need to add additional salt or other seasonings. The last thing you need to do is to sprinkle a few chopped green onions on top of the fish before serving.