To steam fish, boil water in a pot and steam for about 8-10 minutes. The specific time needs to be increased or decreased appropriately according to the size and placement of the fish. The details are as follows:

1. Generally, 2-3 pounds of fish per fish should be steamed in boiling water for 8 minutes before it is cooked. Fish weighing more than two kilograms are the most common. Whether it is grass carp, crucian carp, or perch, they are generally in this range. It is recommended to open the belly and steam it as much as possible when steaming. This will steam the fastest and the time can be shortened by 1 minute. More tender.

2. Generally, 3-4 kilograms of fish are steamed in boiling water for 10 minutes. Generally, fish weighing more than three kilograms is relatively large. You may need to change the placement in the steaming method. It is recommended to cut the fish body into thin sections but not cut it, and steam it on a plate. It will be steamed in about 10 minutes.

3. Generally, fish weighing 1-2 kilograms per fish is a small fish. Steam it for 6 minutes after the water is boiled. Because fish weighing more than a kilogram is relatively small, it will become even smaller after removing the scales, internal organs, and black membrane in the abdomen. Boil water and steam for 6 minutes until it is fully cooked.

Steamed fish must be steamed in hot water, not cold water. Fish cooked in a pot under cold water will become cooked. Since the fish itself is a high-protein meat, it is steamed directly under cold water. As the water temperature increases, too much moisture has been removed from the fish by the time it is fully steamed. At this time, the fish will be dry and tasteless if you eat it again. Steaming fish in a pot under cold water has no flavor and destroys nutrients. During the process of steaming fish in cold water, if the heating time is too long, the aroma of the fish itself will naturally evaporate with the steam.