1. Selection of fish: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is that the heat of raw and cooked is easier to control.

2. Fish plastic surgery: After cleaning the fish, use a knife to cut off the backbone of the fish from the inside of the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides and dip in a little white wine.

3. Fish seasoning: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also steam it out. The fish appears plump.

4. Fish plating: Take large pieces of old ginger and the middle section of green onions, cut them into long and even slender strips, spread them on the fish plate, put the fish on the plate and then sprinkle some green onions on the fish. Shredded ginger, when mature, is both beautiful and evenly flavored.

5. Virtual steaming: The so-called virtual steaming means that after turning off the heat, do not open the lid of the pot, use the residual heat in the pot to steam for 5 to 8 minutes, then take it out of the pot, add the prepared soy sauce, vinegar and a little clear oil Pour all over the fish body.