2, fish shaping: the fish clean, with a knife will be fish spine from the belly chopped off, you can prevent the fish steamed, due to the contraction of the fish bone and make the fish deformation, in the fish body on both sides of the evenly smeared lard, and then dipped in a little white wine.
3, fish seasoning: a little meat grains mixed with a little soy sauce, sesame oil, salt, ginger, mushroom end into the belly of the fish, both the flavor of the fish is more fresh, but also to make the steamed fish look full.
4, the fish plate: take a large piece of ginger and green onions in the middle, cut into long and short uniform long thin silk, spread on the fish plate, the fish into the plate and then sprinkle some of the fish on the body of green onions and ginger, after maturity is both beautiful and taste uniform.
5, fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to open the water in the pot, and then the fish into the pot, steamed for 6 to 7 minutes immediately off the fire. Don't open the lid, use the residual temperature of the pot to steam for another 5 to 8 minutes after the pot, will be ready to soy sauce, vinegar and a little oil drizzle all over the fish body can be.