1. If the home is an ordinary steamer, it takes about 1 kg of fish, 7- 10 minutes for freshwater fish and 5-7 minutes for marine fish to mature. If the weight of fish exceeds 1.5 kg, on the one hand, steaming is not recommended, and the meat will easily get old if the time is not well controlled. On the other hand, if you must steam, there is a small standard you can try: look at the fish's eyes and back: the fish completely rolls its eyes, that is, the fish's eyes are all white and convex, and the meat on the fish's back is all rolled up, which proves that the fish is completely mature.

2. Conditional families have an electric steamer, and the steaming time is similar to that of a water boiler. You can also put two chopsticks at the bottom of the dish to isolate the fish, which can ensure that the steam circulates up and down the fish faster and more evenly. Of course, it's a good idea to put a layer of shallots under the fish if it's troublesome.