ClearSteamedFishhas a very fresh taste, and it emphasizes the flavor of the fish. Below is an introduction to three techniques for making clearsteamed fish.The first technique involves boiling water and then placing the fish in the steamer basket after three minutes. Remove the fish, pour out the broth from the plate, and then return the fish to the steamer basket to continue steaming.

This procedure ensures that the fish does not have a fishy smell when it is fully cooked, which is particularly important.Fish BrothThe second technique involves holding the head and tail of the fish and bending them upwards before steaming. Place a piece of ginger under the bend in the fish's body to ensure the fish has an arched shape when it is fully cooked, adding to its appearance.The third technique is to use only seven or eight very fine slices of ham and some salt and green onion threads when clear-steaming live turtleback fish. Do not use any other seasonings to highlight the flavor of the fish.

Second, before steaming the fish, hold it by the head and tail and bend it upward at the curved part of the body.Place a piece of ginger under this curve.This ensures that the fish will be steamed to an arched posture after cooking, adding to its appealing shape.

Third, when steaming the Turtle Shell Live Fish, add salt, scallion threads, and about seven or eight fine slices of ham only after three minutes of steaming; do not use any other seasonings to highlight the fish's flavor.HamStrips about seven or eight strips, using no other seasonings to highlight the fish flavor.