Huayang cuisine - steamed grass carp, Jiangsu cuisine - steamed swordfish, Cantonese cuisine - steamed perch, Sichuan cuisine - steamed green eel, Lu cuisine - steamed turtle, Zhejiang cuisine - steamed guppy, steamed eel, steamed grouper, steamed perch and so on.

1, if it is steamed lotus fish or grass carp and other slightly larger fish (weight control in 1000 grams or so), the steam time can be extended by 2-3 minutes, but not too long. Don't forget the "false steaming" trick;?

2, steaming slightly larger fish, you can set up two chopsticks under the fish body, so that the fish full of heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let the guests find out your tricks;?

3, you can also be adjusted, ready to finally dripped on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot with the steam, to be fish out of the pot, this seasoning poured on the fish, this pouring juice with the front of the raw juice compared to the less raw, the fish flavor is more gentle and soft, suitable for the elderly and those who like to taste the lighter.