1, pick live fish and watch it at five o'clock.

There are five points to be grasped in selecting live fish: First, the fish scales are relatively complete; Second, fish are elastic; Third, generally fresh live fish will have a strong earthy smell; Fourth, the color of fish gills is pink or bright red, and white or dark black is not good; Fifth, the brighter and more transparent the fish's eyes, the fresher the fish. Steamed fish should be controlled within 1kg/2. Fish should be vigorous and fresh, and steamed live fish is the best. Be sure to wash the fish before steaming, especially the black film in the belly of the fish, and be sure to scrape it clean to ensure that the steamed fish is not fishy.

2. Pay attention to the handling of fish

When tidying fish, you can cut the fish's spine from the abdomen (with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you can not cut it to avoid spoiling the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (or try dipping it in some foreign wine, which may create a new taste).

3. According to the shape of the fish, choose whether it is necessary to cut the fish.

The most suitable mature fish is flat fish, such as bream, which can be spread with The Lancet or steamed directly on the plate after deep cutting on the back of the fish, or steamed directly without changing the knife (steaming the fish by opening the net); Fish with thick tenderloin, such as perch, can cut the tenderloin along the back with a knife at the belly of the fish, and lie flat when steaming to reduce the thickness and be suitable for maturity (steamed perch); Larger fish, such as chubby fish, herring, grass carp, etc. , it is best to cut into two pieces or steam in sections (two-color chopped pepper fish head).

4, warm water to wash fish can go fishy.

After killing the fish, scrape off the scales with a knife, and then rinse off the sticky things on the fish with warm water. When raising fish, there is a creature called Spirogyra in the water, which has a very strong earthy smell. This layer of sponge is the most fishy part of fish, and washing with warm water can achieve the purpose of removing fishy smell.

5. Kill the fish for 2 hours before cooking.

Many people buy fish from the market, thinking that they should cook them immediately after killing them. As we all know, within 2 hours after the death of fish, it is the period of detoxification in the body. Steaming at this time is obviously not a good time. So wait until the fish is poisoned before steaming.