As far as nutritional value is concerned, steaming is the best cooking method to preserve nutrition among many cooking methods. In life, high nutritional value, fresh taste and no fishy smell seem to be the expectation standards for steamed fish. I like to use sea fish as steamed fish. Some fish with mucus and odor are not suitable for steaming. For example:? ? ? ? , old fish, Spanish mackerel, etc. Bamboo-flavored white strips are a special food in meijiawu, Hangzhou, Zhejiang. Its advanced style lies not only in its name, but also in the ingredients it uses. Take the white-striped bamboo leaves on the bamboo trail in Yun Qi, which is within one kilometer from meijiawu, as an example, and there are high-quality white-striped bamboo leaves of Langli produced in Qiantang River, Hangzhou.

Take out the fish and drain the water in the pan (the most important step), then take out the ginger slices from the fish, put the fish back into the pan and the pot, and continue to steam at the residual temperature for 5 to 10 minutes (do not re-fire, steam at the residual temperature). First, boil the water, then steam the fish and sprinkle some ginger on the surface. Cover the pot, steam and start counting. According to the size of the fish, steam for about 10- 15 minutes. Before steaming, take a toothpick and stick the fish next to the head to see if it is well done. If it is not done well, it is not cooked. Continue steaming until it is penetrated with a toothpick.

Marinate with white wine or cooking wine, oil, salt, onion, ginger and garlic. The curing time should not be too long, just about ten minutes. Because salt can penetrate and solidify protein, leaving it for too long will harden the meat and affect the taste. Finally, put some shredded ginger when steaming, boil a catty of fish water and steam for 8- 10 minutes. After steaming, be sure to pour out the juice from the fish plate, pour the steamed fish black bean juice on the fish, shred the chopped green onion, cut the millet into circles, sprinkle it on the fish, and finally pour hot oil on it. Fresh and tender steamed fish will go out of the pot and let the market help slaughter it. Add water to the pot and boil it. Add the fish and cover the pot.