撒盐法:将鱼洗净后空干,撒上细盐,均匀地抹遍鱼身,如果是大鱼,应在腹内也抹上盐,腌渍半小时,再制作。经过这样处理的鱼,蒸熟不易碎,入味均匀。水沸法:蒸鱼时,等水沸后再放进锅里蒸,而且要将锅盖盖严。这样蒸出来的鱼便会新鲜可口,香味纯正。干粉法:蒸鱼时,先在鱼上涂抹一些干粉 Sprinkle salt method: Wash the fish after the air-dry, sprinkle with salt, evenly wipe the fish body, if it is a large fish, should also be intra-abdominal smeared salt, pickled half an hour and then making. After this treatment of fish, steamed not friable, tasty uniform. Water boiling method: steamed fish, such as boiling water after boiling into the pot, but also to cover the lid tightly. This steamed fish will be fresh and delicious, pure flavor. Dry powder method: When steamed fish, first apply some dry powder on the fish