When steaming bream, the water in the wok must be boiled before putting the fish into the pot. Steam over low heat for 6-7 minutes and then turn off the heat (doneness is the key).

Related instructions

1. Tip 1: Control the net weight of the fish at around 600 grams. A volume of this size, placed in the fish plate, will look beautiful and lively. The degree of doneness is easy to control.

2. Tip 2: When cleaning the fish, you can cut the backbone of the fish from the abdominal cavity (saw it with the tail of the knife) to prevent the overall deformation of the fish due to the contraction of the bones after the fish is cooked. But if you The technique is relatively complex, and it is okay not to chop it, in case the fish is wasted and deformed before steaming has started. After cleaning the fish, spread animal oil (vegetable oil will be enough) on both sides of the fish body, and then dip it in a little pure grain wine (you can also try to dip it in some brandy, or to develop a newer taste).