There are many different types of steamed fish and they all take different amounts of time.

We give a few examples, the general family inside the steamed fish: 1. steamed wuchang fish? 6 minutes

2. steamed perch? 8 minutes

3. steamed turbot? 10 minutes

There are other steamed fish will not be listed.

What I just said about the time of steaming fish is also somewhat relative, for example, I work in a hotel kitchen, steamed fish with a steamer, the time is shorter. If you are at home with natural gas plus pots and pans to steam, it is estimated that the time to be slightly longer two minutes, this time to grasp their own, if the time to steam over, then the fish will not be tender.

Below I share my own steamed Wuchang fish.

First, prepare the materials:

1. Be sure to pick a live Wuchang fish in the fish market.

2. Wuchang fish choose to wash clean, and then choose the Wuchang fish remember to stomach inside the black sticky skin with a knife to scrape off, lest the fish steamed out very fishy.

3. Prepare to steam the fish to use seasonings, mainly onion and ginger.

4. The following to begin to change the knife, pay attention to us here steamed Wuchang fish plan is to do open screen, because open screen Wuchang fish steamed out good-looking, and steaming time to be shorter, so that the whole out of the fish more tender.

5. Yes, Wuchang fish to change into the above flower-like, note that the fish should be from the back of the knife, and then all changed into chopstick thick thick slices, in the fish belly of a centimeter to stay a little bit not to cut off, and then according to the above picture of a piece of stacked a piece of the arrangement.

6. Begin to steam, at home in the pot with a grate with the right amount of water, and so the water is wide open, put the fish on top of the grate and cover the pot with a lid, steam over high heat for 8 minutes, here remember to steam time oh!

7. In the process of steaming fish, we can put the shredded green onion and ginger shredded and cut the fish steamed when rushing oil with.

8. The following fish steamed, sprinkled with our steamed fish soy sauce, remember not too much, on the bottom of the plate a thin layer can be, so as not to be too salty.

9. Sprinkle our prepared shredded green onion and ginger on top, and then burn some hot oil to flush it.