Salt sprinkling method: wash the fish, dry it, sprinkle with fine salt, and evenly spread it all over the fish. If it is a big fish, it should also be salted in the abdomen, pickled for half an hour, and then made. The fish treated in this way is not fragile when steamed, and it can be eaten into dishes.

Add chicken oil method: when cooking steamed fish, in addition to putting the ingredients, put pieces of chicken oil on the fish, so that the fish absorbs the chicken oil and it is smooth and delicious after steaming.

Boiling water on the drawer method: when steaming fish, wait until the water boils before steaming in the drawer, and cover the lid tightly. In this way, the steamed fish will be fresh and delicious, with pure fragrance.

Dry powder coating method: when steaming fish, first coat some dry powder on the fish, and do not uncover the lid when steaming. For example, a fish weighing 250g can be steamed for 8- 10 minutes under the condition that the thickness of the fish body is consistent. Steam for 5 minutes for every 250g gain.

Beer immersion method: when steaming fish with strong fishy smell, marinate it with beer 10- 15 minutes before steaming, which will not only reduce the fishy smell sharply, but also have a crab smell.

Steaming method of leftover fish: If steamed fish can't be eaten at one time, you can add 1 egg when eating again to make steamed fish eggs, so that the fish won't smell fishy.

Steamed small fish head: small fish head is nutritious, but it tastes less meat. If you put the fish head on the chopping board first, chop it into fine pieces with a knife, enlarge the bowl, add proper amount of flour, monosodium glutamate, cooking wine, pepper and minced onion and ginger, stir well, and steam it with high fire for 10 minutes, and the delicious fish head soup will be ready.