Raw materials (various) fish and accessories: shredded onion, shredded ginger, Shaoxing wine, shredded green pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce. Edit this paragraph. Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooking temperature is better to grasp. Making materials (1 1 sheet) Step 2: fish shaping: After cleaning the fish, cut the fish's spine from the abdomen with a knife, so as to prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish, then dip it in a little white wine. Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full. Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious. Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately. Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish. Special note 1. If the fish is slightly steamed, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to make the fish leave the bottom of the plate and steam the fish so that the fish is completely cooked when heated; You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam. 2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish. 3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish. Method 2: main ingredients: Wuchang fish 1 seasoning: salt, soy sauce, ginger, onion, red pepper and pepper. Preparation time: 15 minutes. Number of people: 2 people. Cooking time: 10 minute. Practice: 1. Don't cut open your belly, put your head and mouth. Don't cut off your stomach. The knife should be quick. 2. Set, marinate for a while with a little cooking wine. 3. Cut the required pepper into sections, put chopped green onion and ginger slices on the ginger slices, and steam them in boiling water for four minutes. Take out the ginger slices when you come out of the cage. 4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour it on the fish and sprinkle with chopped green onion and pepper. Wuchang fish itself is very fresh, without monosodium glutamate, beautiful in appearance and smooth. The key secret of steamed fish is 1. Choice of fish weight: it is best to control it between 500 and 600 grams, so that the cooked temperature is easier to grasp and it is also beautiful in a fish dish. 2. When tidying up the fish: You can cut off the fish spine from the abdomen, or cut off the fish spine from the abdomen (sawed off 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, so as not to spoil 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). 3. When steaming larger fish: You can put a barbecue grill under the fish. If not, you can also use a few chopsticks to let the fish leave the chassis above your head, and the fish will be steamed quickly after being fully heated. 4. When steaming big fish: You can stand the fish up (the way the fish swims in the water) and steam it. Spread two 5 cm-long green onions on the belly of the fish to make it stand steady, or tie two small ceramic bowls on both sides of the fish to fix the fish. Put the flower knives on both sides of the fish and put a piece of ginger in each seam. 5. Essential seasonings for fish: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc. Putting seasoning in the belly of fish can make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so monosodium glutamate and chicken essence are omitted. 6. How to set the plate when steaming fish: Take ginger slices and onion segments and spread them on the fish plate. After putting the fish in the dish, sprinkle some ginger slices and chopped green onion slices on the fish to taste evenly. 7. Heat of steamed fish: Heat is the key to steamed fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 10 minutes and turn off the heat immediately. 8. Virtual steaming of fish: The so-called virtual steaming means that after turning off the fire, don't open the lid first, and steam for a few minutes with the remaining temperature in the pot. Then pour the prepared seasonings (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not allowed to be tender). At this time, the steamed fish is soft, delicious and fragrant, with high nutritional value. In addition, you can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light. 9. Keep the steamed fish juice: Many people throw away all the original juice of steamed fish when steaming fish, change it into sauce and keep the original juice, so as to better maintain the original flavor of the fish. This steamed fish is delicious. The food in this section is characterized by complete fish shape, soft and tender fish meat, delicious flavor and mellow soup.