It stands to reason that cooking fish in the north is generally stewed, boiled and roasted, while steaming is the practice of Jiangsu, Zhejiang and Guangdong. My mother doesn't know where she learned this skill. She studied it herself and did quite well: the fish is fragrant, fresh, soft and tender, and it will be praised by her family every time.
From small to large, every New Year, what I look forward to most is watching steamed fish steaming on the dining table. I asked my mother before, what's the secret of steaming fish? But my mother's answer is always: "nothing special."
In recent years, I have taught myself to cook, and gradually found that steaming fish seems simple. In fact, there are many doorways in it, from purchasing, cleaning and steaming to the final seasoning treatment, all of them pay attention to it, and the taste will be greatly reduced if one step is not in place;
I found many recipes and tried many times. My steamed fish is better than my mother's.