To steam opium fish, put hot water into the pot, not cold water. The reasons are as follows:

1. Steaming fish in a pot under cold water will cause it to age. Since the fish itself is a high-protein meat, it is steamed directly under cold water. As the water temperature increases, too much water has been separated from the fish when it is completely steamed. If you eat it at this time, the fish will be dry and tasteless;

< p>2. Fish steamed in a pot under cold water has no fragrance and destroys nutrition. During the process of steaming fish in cold water, if it is heated for too long, the aroma of the fish itself will naturally evaporate with the steam, and the nutrients will be destroyed even more. After the fish is steamed, it will not only smell weak, but also taste dry and tasteless when eaten. , mainly because there are few nutrients, so steamed fish cannot be cooked in cold water.

Specific time for steaming fish:

1. Generally, 2-3 kilograms/piece of fish are steamed. The water is boiled and steamed 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/piece of fish is steamed in boiling water and steamed for 10 minutes before it is cooked. 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, 1-2 kilograms/piece of fish are steamed as small fish. Steam them in boiling water for 6 minutes and they will be cooked. 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.