Spreading salt method: wash the fish and control the dry, sprinkle fine salt, evenly spread all over the fish body, if it is a big fish, should also be smeared with salt in the belly, marinate for half an hour, and then make. After this treatment of the fish, steamed not easily broken, into the dish can be flavored.

Add chicken oil method: do steamed fish,

In addition to putting good ingredients, and then into pieces of chicken oil on top of the fish, so that the fish absorbed chicken oil, steamed out of the slippery delicious.

Boiling water on the drawer method: when steaming fish, wait for the water to boil and then on the drawer to steam, and to cover the pot tightly. This way, the steamed fish will be fresh and tasty, and the flavor is pure.

Spread dry powder method: steamed fish, first in the fish coated with some dry powder, steamed without uncovering the lid. Such as 250g heavy fish, in the case of fish body thickness consistent, steam 8-10 minutes. For every 250g weight gain, steam for 5 minutes more.

Beer Guessing method: steaming fish with a large fishy flavor, marinate in beer for 10-15 minutes before steaming, not only fishy taste is sharply reduced, but also will have a kind of crab flavor.

Leftover fish steaming method: steamed fish such as a time to eat, and then eat can be beaten into an egg, made of fish steamed eggs, so the fish is not fishy.

Steaming small fish head: small fish head is rich in nutrients, but eat up less meat. Such as the first fish head on the board, chopped into fine chips with a knife, put in a large bowl, add the right amount of flour and monosodium glutamate, cooking wine, pepper, onion and ginger, mix well, with a high fire steam for more than 10 minutes, the delicious fish head soup is ready