1. Salting method: Wash the fish, dry it, sprinkle with fine salt, and spread it evenly all over the fish body. If it is a big fish, you should also apply salt in the belly and marinate for half an hour. , reproduce. The fish treated in this way will not break easily after being steamed, and the finished dish can be delicious;

2. Adding chicken oil method: When making steamed fish, in addition to placing the ingredients, put pieces of chicken oil on the fish Above, the fish absorbs the chicken oil to make the fish tender;

3. Steaming method on boiling water: When steaming fish, wait for the water to boil before steaming on the bottom of the drawer, and cover the pot tightly;

4. Apply dry powder method: When steaming fish, first apply some dry powder on the fish, and do not lift the lid of the pot while steaming. For example, if the fish weighs 250g, steam it for 8-10 minutes if the thickness of the fish body is consistent. For every 250g weight gain, steam for 5 more minutes;

5. Beer soaking method: When steaming fish with a strong fishy smell, soak it in beer for 10-15 minutes before steaming;

< p> 6. Steaming method for leftover fish: If you can’t finish the steamed fish at one time, you can add an egg when eating again to make steamed fish eggs;

7. Steamed small fish heads: Small fish heads Rich in nutrients, but tastes like less meat. For example, first place the fish head on the chopping board, chop it into fine pieces with a knife, put it in a large bowl, add an appropriate amount of flour, MSG, cooking wine, pepper, green onion and ginger, stir evenly, and steam over high heat for more than 10 minutes.