1. After the water is boiled, put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and put it in the steamer for another five or six minutes, so that the fish won't smell fishy.

2. When steaming fish, the pot should be big enough and the fire should be strong enough, so as to steam fresh, juicy and beautiful fish.

3. Don't rush to open the lid after turning off the fire, and use the residual temperature in the pot to "steam" for 5 minutes. After taking out the pot, pour in the prepared shredded onion and green pepper (stir well after cooking, not too long), steamed fish and soy sauce in Haitian (I am used to steaming fish and soy sauce with a little pure water and sugar, and then adding it after heating).