For example, a common commercially available sea bass weighing between 500-600 grams is usually best steamed for 12 minutes; a common commercially available turbot weighing around 750 grams needs to be steamed for around 15 minutes; and a common commercially available Mandarin fish weighing around 750 grams needs to be steamed for around 10 minutes. Chop green onion into scallions, peel and mince garlic, remove seeds of chili pepper and mince, add edamame, minced ginger and 1 tbsp oil and mix well, microwave in a strong microwave oven for 3 minutes, remove from the microwave, mix in soy sauce, sugar and 2 tbsp water, then drizzle over the fish. Pour soy sauce, dark soy sauce, balsamic vinegar and sugar into a small bowl of fish stock and mix well. Take another small bowl and mix a little water starch. Start a frying pan, pour a little oil, ginger, burst incense, pour the sauce, then pour the water starch, slightly stir a few times, pour over the fish, sprinkle green onion can be. The specific time still depends on the size of the fire, the size of the pot, the size of the fish and other factors to decide. We can generally use 500 grams to 600 grams of fish when steaming fish, because this size of fish on the plate will be more beautiful, and easier to grasp the fire. In this we turned off the fire after steaming after the fire, do not immediately open the lid, you can use the residual temperature of the pot in the fish heated for about 5 to 8 minutes, the fish flavor will be more tender.