Bass is usually steamed for eight to ten minutes. When making steamed sea bass, due to the thickness of the fish and the different methods of handling the fish, there are differences in the time of steaming, if the sea bass is older, then the time of steaming will be a little longer, the sea bass is more tender, the time of steaming will be much shorter, in addition to having played the knife of the sea bass is shorter than not playing the knife of the sea bass steaming time.

Perch need to steam how long

In the production of steamed perch, due to the thickness of the fish and fish meat processing methods are different, steaming time there are differences in the fish, the older the thicker, the need to steam the longer, and in the processing of the fish is whether or not to hit the knife is also greatly affected by perch steaming time, not to hit the knife of the perch is generally eight to ten minutes of steaming, perch have hit the knife of the perch is only three to five minutes of steaming time. The first step is to make sure that you have a good understanding of what you are doing and how you are doing it.

Bass, also known as perch, perch, perch, perch version, etc., belongs to the perch family perch genus, is a mainly live in freshwater bony fish. Widely distributed in China, North Korea, and Japan's near-shore coastal, estuarine and river freshwater areas, with many different varieties, China's perch varieties are mainly for the Songjiang perch, also known as the tigerfish and four-cheeked perch.

Perch meat is fat and tender white, taste fresh and delicate, fine spines, no fishy flavor, and the Yellow River carp, Mandarin fish, Heilongjiang Xingkai Lake whitefish and known as "China's four major freshwater fish", is a valuable economic fish, suitable for a variety of practices, the most common and the most famous practice for the steaming of the perch. Steamed perch is a traditional Guangdong dish, belonging to the Cantonese seafood dishes, the taste is mainly salty and fresh.