Generally available grass carp, wuchang fish, tilapia, perch, Mandarin fish and other finely fleshed fish. The meat of these fish is very delicate, and the taste will be very good.

Secret one: the weight of the fish control in 600 grams or so, this size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire is good to grasp;

Secret two: the fish clean up, in the body of the fish on both sides of the lard smear (oil is also okay), and then dipped in white wine (the owner can also try to dip some foreign wine, may be to create a new taste);

secret three: about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, ginger, mushrooms into the belly of the fish, not only can make the fish taste fresher but also to support the fish belly, so that the steamed fish shape full body;

Secret four: take a large piece of ginger, take the longest section cut into a uniformly beautiful long thin wire, will be onion take the middle section (not white, with the ginger wire and so on long) shredded, (in order to beautiful, induced appetite) spread in the fish plate! The fish into the plate and then sprinkled some onion and ginger on the fish;

Secret five: steamer water boiling, and then the fish into the pot (do not cool water will be the fish on the pot steam, that will smash the pot. A lot of steamed dishes the secret is that the water boils after the food into the pot to steam);

According to the above method to make the fish will be very delicious.