1. Steamed fish must be laid with shredded ginger, the top and bottom of the fish, can be deodorized. 2. Steamed fish is sure to boil the water, bubbling hot before the fish into the pot. 3. It is very important to grasp the fire, the first about 3 minutes of high heat, and then turn to medium heat. High heat allows the fish to shrink too quickly, reduces the loss of moisture and preserves the flavor of the fish. Turn to medium heat is to avoid heating too quickly, resulting in fish burst, affecting the beauty of the fish. 4. Steam fish water should be added at once. If there is not enough water in the middle of the process, make sure to heat up boiling water.