1. Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance in the fish plate is secondary. The key is that the raw and cooked heat is easier to grasp.
2. Fish shaping: After cleaning the fish, cut the fish spine from the abdomen with a knife to prevent the fish from being deformed due to the shrinkage of the fish bone after the fish is steamed. Spread the lard on both sides of the fish body, and then dip it. A little white wine.
3. Seasoning of fish: Stir a little meat with soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms into the belly of the fish, which can make the fish taste more fresh and make the steamed fish look full.
4. Arrangement of fish: Take a large piece of ginger and the middle section of green onions, cut into long and even thin filaments, and spread them on the fish plate. After the fish is placed on the plate, sprinkle some green onion and ginger on the fish. It will be beautiful and tasty when mature all
5. The heat of the fish: Heat is the key to steaming fish. Like many steamed dishes, you must boil the water in the pot before putting the fish in the pot. Steam for 6 to 7 minutes and turn off the heat immediately.
6. Virtual steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the remaining temperature in the pot to steam for 5 to 8 minutes and then out of the pot, pour the prepared soy sauce, vinegar and a little oil all over the fish.
