A 2-pound fish if steamed up, and with a high fire, then generally is to be 11, 12 minutes of time to steam the most appropriate. The length of time for steaming fish is related to the size of the fish to be steamed, and generally larger fish to be steamed for a longer period of time.

Steaming fish is also related to the type of fish to be steamed, in general, if it is steamed carp, or steamed perch, the time to steam fish on high heat will be a little less time, about a few minutes of time is good. And if you want to steam the silver carp, or steamed grass carp, the time will be a little longer, to extend the time of 2, 3 minutes.

The time of steaming fish is also related to the pots and pans we use and the firepower we use, if it is a big fire, the time will be shorter than the medium fire, and the pots and pans are sealed well, the time of steaming up is also shorter.

Tips for making steamed fish:

1, pick live fish to see five points

Pick live fish to grasp the five points: first, the fish scales are more intact; second, the fish meat elasticity; third, the general fresh live fish fish smell of earth will be relatively large; fourth, the gill color pink or bright red for the best, or whitish dark black are not good; Fifth, the fish's eyes the more bright the more translucent fish the fresher.

2, warm water to wash the fish can be deodorized

After killing the fish, use a knife to scrape clean the fish scales, and then use warm water to rinse the fish with the layer of viscous slippery things. Fish in the breeding time, there is a creature in the water called water mollusc, the earthy flavor is very big, this layer of water mollusc is the fish on the fish the fishiest part, so with warm water rinse, can be very good to achieve the purpose of deodorization.

3, kill the fish 2 hours and then on the pot

Many people buy fish from the market, think that after the kill should take advantage of the fresh, immediately on the pot, I do not know, the fish in the death of 2 hours, it is the body to the outward detoxification period, this time is obviously not a good time to steam. Therefore, the fish should wait until after the detoxification and then on the pot steam.

4, on the pot before the steam should be enough

Steamed fish in the pot before the pot of water must be boiled. Because to make the fish fresh and fragrant, there should be enough steam pressure. If the steam pressure is not enough, even if it is cooked, the texture of the meat will be soft and tender, the taste will not be firm enough and the aroma will not be enough.

5, out of the pot and then put salt

Many people in the steamed before the salt will be smeared on the fish, this is indeed more flavorful, but the salt will cause the protein contraction, so the steamed fish will be older, not tender.

The correct way to do it should be: smear with cooking wine, add green onion, ginger and a little water. Steam the fish in the pot for 15 minutes, take the fish out and set aside. Then, cut some shredded scallions, you can also put green pepper, red pepper shreds on top of the fish, the pot of hot oil into the peppers to fry the oil, pour on the steamed fish, pour the steamed fish with the flavor of fresh can be.