When the fish meat encounters high temperature, it will be quickly set, so that the steamed fish meat is more firm and tasty. In addition high-temperature steaming can also maximize the retention of the original fresh flavor and nutrients of the fish, to avoid the loss of nutrients with the steam.

Selecting cold water in the pot, the steaming time will be longer, and the fish will easily become loose, and the taste and nutrition will also be affected. So in order to make steamed fish with good taste and nutrition, you need to choose hot water in the pot.