1, generally steam 2-3 Jin of fish, boil water and steam for 8 minutes. Fish weighing more than two kilograms is the most common, whether grass carp, carp or crucian carp and perch, it is generally in this range. It is recommended to steam with both bellies open as much as possible, so that the steaming is the fastest, the time can be shortened 1 minute and it is more tender.
2, generally steam 3-4 kg of fish, steam in a pot with water 10 minutes. Generally, the fish weighing more than 3 kg is relatively large, so the steaming method may need to be changed. It is suggested that the fish body be cut into thin sections but not cut off, and steamed in plates, so that it can be steamed in about 10 minutes.
3, generally steamed 1-2 kg of fish belongs to small fish, boiled in water for 6 minutes and cooked. Because more than a catty of fish is relatively small, it is even smaller after removing scales, internal organs and black membrane in the abdomen. It is enough to steam the water for 6 minutes in the pot, and it can be steamed until it is fully cooked.
matters need attention
1, steamed fish in cold water will get old. Because fish itself is a high-protein meat, it is directly steamed in cold water. With the increase of water temperature, the water content of fish is already too much when it is completely steamed. At this time, eating this fish is already dry and tasteless.
2. No matter whether it is a restaurant or a restaurant, when cooking steamed fish, the fish will be marinated with appropriate amount of salt for about 0/0 minute, which can effectively make the fish taste in advance. If it is steamed directly without salt, the steamed fish will naturally shrink, and if you want to season it, it will basically be tasteless.