It takes some skill to cook steamed fish. We can only steam fish with delicious and nutritious skills. The cooking method described below can make the fish meat tender and delicious, and the entrance is melted. Feel the original taste of fish. As long as you master these cooking techniques, you can ensure that you have both nutrition and deliciousness.

　　 ① A live fish is required. Generally, mandarin fish, pine perch, multi-treasure fish, grouper, etc., and live grass carp and live carp are also used.

　　② A slice of fresh ginger is needed; a slice of shallot, a slice of scallion white in the front section, and the rear end of the scallion are reserved;

　　 ③For fish weighing more than one pound, it is best to draw a knife along the direction of the spine from the back to the bone of the fish for quick steaming.

　　 ④ The internal organs of the fish are best removed from the mouth of the fish. It is not advisable to open the belly of the fish to avoid affecting the taste and appearance.

　　 ⑤ It is troublesome to prepare fish juice. You can use seafood soy sauce to eat steamed fish at home.

　　 ⑥ After processing the fish, put it in the fish dish, put onion tail underneath, sprinkle the ginger on the fish and drizzle a little oil.

　　⑦After steaming the steamer, add the fish. A pound of fish needs steaming for 8-10 minutes; a pound of half to two pounds of fish needs steaming for 12-15 minutes. If the slices are steamed, it will take seven or eight minutes, and the fish will be fresh and tender.

　　⑧ If it is fresh fish, it is best not to throw away the original soup after steaming. It can be dipped in soy sauce or seafood soy sauce.

　　⑨After the fish is steamed, sprinkle onion and red pepper on the fish body, drizzle a little hot oil and sprinkle the coriander segment.