Generally, when steaming fish, put the fish on a big fire for 6-7 minutes, then cover the pot and steam for 5-8 minutes after turning off the fire. Important points to pay attention to when making steamed fish: be sure to put the fish into the pot after the water in the steamer is boiled. . Steam for 6-7 minutes, then turn off the heat. Don't open the lid after turning off the fire, the fish will not come out of the pot. Steam for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, and then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the fish. When tidying fish, you can cut the fish's spine from the abdomen (with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you can not cut it to avoid spoiling the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (or try dipping it in some foreign wine, which may create a new taste). About 50 grams of meat stuffing is mixed with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and then put into the fish's stomach, which can not only make the fish taste fresher, but also prop up the fish's stomach and make the steamed fish fuller. Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender shreds, shred the middle part of the onion (the unclear part is the same length as the shredded ginger), spread it on a fish plate (for beauty and appetite), and sprinkle some shredded onion and shredded ginger on the fish after putting it in the plate.