Accessories: shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce.

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Specific steps

Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.

Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.

Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.

Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.

Special tips

1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.

2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish.

3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.

The key secret of steamed fish

1, fish weight selection: it is best to control it between 500-600g, so it is easier to grasp the raw and cooked temperature, and it is also beautiful in a fish dish.

2. When finishing the fish: You can cut the fish spine from the abdomen, which can prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming.

3. When steaming larger fish: You can put a barbecue grill under the fish. If not, you can also use a few chopsticks to let the fish leave the chassis above your head and let the fish cook quickly after being fully heated.

4. When steaming big fish: You can stand the fish up (the way the fish swims in the water) and steam it. Spread two 5 cm-long green onions on the belly of the fish to make it stand steady, or tie two small ceramic bowls on both sides of the fish to fix the fish. Put the flower knives on both sides of the fish and put a piece of ginger in each seam.

5. Essential seasonings for fish: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc. Putting seasoning in the belly of fish can make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so monosodium glutamate and chicken essence are omitted.

6. How to set the plate when steaming fish: Take ginger slices and green onions and spread them on the fish plate. After the fish is put into the plate, sprinkle some ginger slices and onions on the fish and taste evenly.

7. Heat of steamed fish: Heat is the key to steamed fish. Like many steamed vegetables, you must boil the water in the pot, then steam the fish in the pot 10 minutes and turn off the heat immediately.

8. Virtual steaming of fish: The so-called virtual steaming means that after turning off the fire, don't open the lid first, and steam it for a few minutes with the remaining temperature in the pot before taking it out. At this time, the steamed fish is soft, delicious and fragrant, with high nutritional value.

9, steamed fish juice should be kept: many people when steaming fish, pour out all the original juice of steamed fish and change it into sauce to keep the original juice, in order to better maintain the original flavor of fish, so steamed fish is delicious.