For example, a common bass weighing between 500 and 600 grams on the market is usually steamed 12 minutes; The common turbot weighing about 750g on the market needs to be steamed for about 15min. The common mandarin fish of about 750g on the market should be steamed for about 10 minutes. Chop the onion into chopped green onion, peel the garlic and chop it into minced garlic, remove the seeds and chop the pepper, add lobster sauce, Jiang Mo and 1 tablespoon oil, mix well, heat it in the microwave for 3 minutes, take it out, mix in soy sauce, sugar and 2 tablespoons water, and pour it on the fish. Pour soy sauce, soy sauce, balsamic vinegar and sugar into a small bowl of fish soup and mix well. Take another small bowl and mix in a little starch. Take an oil pan, pour in a little oil, stir-fry shredded ginger until fragrant, pour in juice, then pour in water starch, stir-fry a few times, pour it on the fish and sprinkle with chopped green onion. The specific time depends on the size of the fire, the size of the pot, the size of the fish and other factors. When steaming fish, we can generally choose about 500 grams to 600 grams of fish, because this size of fish will be more beautiful on the plate and the heat will be easier to grasp. Turn off the fire after steaming, don't open the lid at once. You can heat the fish with the residual temperature in the pot for about 5 to 8 minutes, and the taste of the fish will be more tender.