4 Time: It is divided into real steaming and virtual steaming. It is really necessary to fire, and the virtual is to turn off the fire, so that the temperature in the cage naturally drops. Take 500g as an example, the real steaming must last for 5 minutes, and the virtual steaming must last for 2 minutes, that is, after steaming for 5 minutes, turn off the fire and steam for 2 minutes. Every 200g of fish, add 30 seconds of excess or deficiency, or use a transparent pot cover to see that the fish is 1 after peeling. I seldom do it, no matter how big it is. In the actual operation process, we should also consider the material, size, heating area and heat transfer speed of the fish plate, and add or subtract time as appropriate. If you are not sure, steam the fish plate before putting it in.

Seasoning: Take it out, and the water at the bottom of the dish must be emptied. Pick out all the steamed onion and ginger with chopsticks and throw them away. Then take fresh shredded onion and ginger and spread the shredded ginger evenly on the fish. Peanut oil burns and smoke splashes on it. Then pour the processed sauce into the bottom of the plate from both sides of the fish. Never pour it directly on the fish. Pour the oil first and then the juice. The order cannot be reversed because the oil density is low.