The second point is to cut the fish from the back bone when cutting.

The third point is to put some onion knots on the plate first, then put chopsticks horizontally, and then put some ginger slices on the fish. These are all used to remove fishy smell.

The fourth point is to put the fish in the pot after the water is put in, but don't cover the pot. Cover the pot after the water is boiled. Fushou fish is usually steamed for 5 minutes, and Anhui fish can be steamed for 2 minutes.

The fifth point is to pour out the ginger slices from the plate after the pot is lifted, cut some shredded onion and sprinkle it with a little pepper and chicken essence. Boil the oil and pour some soy sauce on it. Supplement: Steamed Fish Cheats

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off 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 don't have to chop it, so as not to spoil 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 a little white wine (you can also try to dip some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.