How many minutes does it take to steam fish? Seven Secrets to Steaming Fish -------------- I like fish very much, especially the fish made by my mother, and my bf also likes the fish cooked by me~!

(Proud~!) I have recently learned how to make it, but I haven’t tried steaming it yet, so I found some tips to share with you. If you still have friends who like to eat fish, you can share them together~ Tip 1: The weight of the fish

Control it at about 600 grams. A volume of this size looks beautiful when placed on a fish plate, and the raw and cooked heat is easy to control; Tip 2: When packing the fish, you can cut off the backbone of the fish from the inside of the abdomen (use a knife tail saw)

(cut) to prevent the fish from being deformed due to shrinkage of the fish bones after steaming. However, if your skills are relatively new, you can not cut it to avoid ruining the fish and deforming it before steaming.

After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, maybe to create a new taste); Tip three: add about 50 grams

Mix the meat stuffing with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. It can not only make the fish taste fresher, but also prop up the belly of the fish and make the steamed fish plump; Tip 4: Take large pieces of old meat.

Take the longest section of ginger and cut it into even and beautiful slender strips. Cut the middle section of green onion (the clear and white part, the same length as the ginger) and cut it into thin strips. (For the sake of appearance and inducing appetite) put it on the fish plate and put the fish on it.

After putting it on the plate, sprinkle some green onion and ginger shreds on the fish; Tip 5: Be sure to boil the water in the steamer before putting the fish into the pot (never steam the fish in cold water, otherwise it will damage the pot. Many steamed dishes

The secret is to steam the food in the pot after the water is boiled) Tip 6: Steam for 6-7 minutes and then turn off the heat (the heat is the top secret); Tip 7: After turning off the heat, don’t open the lid of the pot or take the fish out of the pot, use the remaining fish in the pot.

Warmly "steam" it for 5-8 minutes and take it out of the pan immediately. Then pour the prepared seasonings (soy sauce, vinegar, clear oil, little or no salt) all over the fish body (no MSG should be added for lightness,

fresh and tender), add a few sprigs of coriander at will and serve.

Features: This fish is as tender as tofu, fragrant as crab meat, light and refreshing.

If there are others around when you are eating, you should aim your chopsticks quietly at the belly of the fish (the most tender and fragrant part) as quickly as possible, to strike first!

Additional points: 1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight should be controlled at about 1000 grams), the steaming time can be extended by another 2-3 minutes, but not too long.

Don’t forget the “Void Steam” trick.

2. When steaming a slightly larger fish, you can place two chopsticks under the fish body to lift the fish off the bottom of the chassis. The entire fish body will be heated and cooked quickly. After taking it out of the pot, quietly remove the chopsticks in the kitchen and don't let it eat.

Customers discover your tips.

3. When steaming slightly larger fish, you can also steam the fish standing up (like a fish swimming in the water).

At this time, you can use a 5 cm long green onion to open the fish belly to make the fish stand stably, and place two small ceramic bowls on both sides of the fish body to fix the fish body (no meat filling is placed in the fish belly).

At this time, you can also make three knives on each side of the fish body, and insert a piece of ginger into each slit.

After the fish is steamed, remove the small bowl before serving.

4. You can also put the prepared sauce (soy sauce, vinegar, oil) that is poured on the fish into a small bowl, steam it in the pot with the fish, and after the fish is out of the pot, remove the sauce from the pot as well.

Take it out and pour it on the fish. Compared with the previous raw juice, this kind of sauce is less astringent and the fish tastes warmer and softer. It is suitable for the tastes of the elderly and those who like light food.

How about this? This is my complete recipe for steaming Wuchang fish, and the secret is the ring!

Many people are only inspired by the visible details such as minced meat, and forget a few essentials afterwards. In fact, the heat and "steaming" techniques are the real secrets.

There are some aspects that you cannot change (the secret of heat), otherwise there will be no high-level taste, but there are some aspects that you can try to improve (according to your own taste and the advantages of local seasonings).

Don't think that steaming fish is too troublesome. Follow this procedure once and you will be deeply impressed, because its taste will make you unable to forget this steaming procedure.

Reference: meishipai/tiya/4092... How long is the best time to steam fish?

The Seven Secrets of Steaming Fish Tip 1: Control the weight of the fish at about 600 grams. This size will look beautiful when placed on a fish plate, and it is easy to control the cooking and cooking conditions; Tip 2: When packing the fish, you can put the fish

Cut off the backbone from the inside of the abdomen (saw it with the tail of a knife) to prevent the fish from deforming due to shrinkage of the bones after steaming. However, if your skills are relatively new, you can leave it uncut to avoid steaming before it starts.

, destroying the fish and deforming it.