1, salt spraying method: wash the fish, dry it, sprinkle with fine salt and spread it evenly all over the fish. If it is a big fish, add salt to the abdomen, marinate for half an hour, and then do it. The fish treated in this way is not crisp when steamed, and can also be eaten as food.

2, add chicken oil method: when cooking steamed fish, in addition to putting ingredients, you should also put a few pieces of chicken oil on the fish to let the fish absorb chicken oil, which will be smooth and delicious after steaming.

3, the drawer boiling water method: when steaming fish, wait for the water to boil and then put it in the drawer for steaming, and cover it tightly. In this way, the steamed fish will be fresh, tender and delicious, with pure flavor.

4, daub dry powder method: when steaming fish, first daub some dry powder on the fish, do not uncover the lid when steaming. For example, if the fish weighs 250g, it can be steamed for 8- 10 minutes under the condition that the thickness of the fish is the same. Steam for 5 minutes for every 250g gain.

5. Beer soaking method: When steaming fish with strong fishy smell, marinate it with beer for 10- 15 minutes before steaming, which not only reduces the fishy smell sharply, but also has a crab smell.

6. Steamed leftover fish: If the steamed fish can't be eaten all at once, you can beat 1 egg to make steamed fish eggs when you eat again, so that the fish won't stink.

7, steamed small fish head: small fish head is rich in nutrition, but it tastes less meat. For example, put the fish head on the chopping board, chop it into small pieces with a knife, enlarge the bowl, add appropriate amount of flour, monosodium glutamate, cooking wine, pepper and minced onion and ginger, stir well, and steam it over high fire for 10 minutes or more, and the delicious fish head soup will be ready.