The methods and steps for steaming fish at home are as follows:

Tools/Materials: a fresh fish (such as grass carp, sea bass, etc.), an appropriate amount of green onions and ginger slices, an appropriate amount of steamed fish Fish soy sauce or light soy sauce, appropriate amount of chicken soup or water, appropriate amount of pepper powder, appropriate amount of garlic cloves, appropriate amount of coriander or chopped green onion.

1. Clean the fish scales, internal organs and inner cavity, and use a knife to cut 3 to 4 knives on both sides of the fish body (the cuts help to absorb the flavor and facilitate steaming).

2. Add some water to the steamer, place the steaming rack, and turn to medium-low heat after the water boils. Spread the green onions and ginger slices over the fish. Then apply an appropriate amount of steamed fish soy sauce or light soy sauce evenly on the surface of the fish to make the fish taste evenly. If you like spicy food, rub some Sichuan peppercorns on the fish.

3. Place the processed fish on the steaming rack, cover the pot, and steam for 8 to 10 minutes (the specific time depends on the size and variety of the fish). During the process of steaming fish, please be careful not to open the lid frequently to avoid loss of steam.

4. While steaming the fish, you can chop the garlic cloves into minced garlic, add an appropriate amount of chicken soup (or water), heat it in a microwave or a pot, and stir evenly.

5. When you see the meat of the fish turns white, the knife can easily penetrate the fish body, and the fish eyes bulge, it means it is steamed. Garnish with coriander or green onion to enhance taste and aroma. Drizzle hot sauce over steamed fish to make it even more delicious.