Steamed fish first experience

My last life may be a cat. At least my mouth is, because I really like fish. In the past, my parents often had fish, steamed fish, mackerel, fried fish, and fish soup. In addition, I usually eat the whole family by myself, which is naturally quite satisfying. After I moved it out, I only learned to roll the fish-tail soup, so I was always eating the fish-tail. I couldn't remember how many fish-tails and big fish-tails I had eaten in total. The same way of eating is boring, so I had to ask for advice on steamed fish at home. After some instruction, I decided to start cooking steamed fish-starting with steamed carp.

For the first steaming, I was afraid that I would waste a waste of materials, so I only bought a 2.5 yuan small carp. When you clean the fish and put the salt on both sides and put it in the dish, you will not be able to find yourself buying any scallions. Oh shit! No way. In the end, I had to put a few more shredded silk on it. After the water was turned off, I began to steam. I did not dare to neglect, and I was dedicated to waiting. After waiting for about nine minutes, I was told by my intuition that I was familiar with it, so I turned off the stage. Well, it's good. It's ripe, and it's too old. It's full of meat! :(

For the second steam, I had a little experience and bought a slightly larger one, with 3 RMB. However, the steam was still not mastered. After five minutes of steaming, I opened the lid and saw it. It seemed like I was familiar with it, so I started to go to the stage. But it's hard to insert a chopstick. Alas, I had to open the fire again and steam it for another n minutes. I remember that my mom steamed fish was a ten-steam-nine-back oven, and I could not fully grasp the fire for my whole life. I swear, I will never repeat her history in the future ~

For the third steaming, I bought 4 yuan worth of money. In fact, this is the amount of perfect I eat alone. When buying food, I also bought a bottle of steamed fish oil, because experienced people have introduced that this oil is a super secret to bring steamed fish out of flavor. As with the materials prepared in the previous two times, the boiling water is then steamed for 10 minutes. When I open the lid, I find that the side fin behind the fish's head has been erected. Well, it's fresh and mature ~ After coming on stage, two tablespoons of steamed fish and oyster sauce can't wait to taste it. Well, it's good. The taste has reached of the level of parents. Progress! The only drawback is that the fish is not tasty. It may be because the oil is drenched in the end. But in the instruction, it means that the ice will be drenched after being steamed ...... So how can we make it more appealing?

Hope you can enlighten me with your younger brother and azhu ~