Generally, steamed bass should be steamed in the pot after the water is boiled, which can reduce the time of steaming fish, make the fish steamed quickly and make the fish more tender. After steaming, it looks like "garlic cloves", which are easier to disperse and have no heavy smell.

If boiled in cold water, it will prolong the heating time of the fish and make it firm and not tender enough.

How long does it take to steam bass after the water is boiled? About 12 minutes.

The time for steaming fish should not be too long. If the time is too long, the fish will get old, taste dull and not delicious. Generally speaking, the bass with weight 1 kg should be boiled and steamed for about 12 minutes. Note that the steaming time should not be too short, otherwise the fish will stick to the fishbone when eating, and it will not completely kill bacteria and parasites, which is not conducive to health.

3 steamed bass? Yes, steamed bass.

Steamed bass is usually steamed with strong fire, also called strong fire steaming. Fire can steam the ingredients in the shortest time and shorten the steaming time, so that the steamed bass meat will be more tender and will not lose the freshest taste.

Medium-heat steaming is generally used to steam steamed bread and other pasta, as well as egg soup; Small fire is suitable for steaming some fermented pasta in winter, such as cakes, rolls and steamed bread.

4 Precautions for steaming bass 1. Removing fishing line Bass has fishing line, also called fishing line, which must be removed before steaming, otherwise it will smell fishy when steaming. The fishing line of bass is on both sides of the back of the fish, which can be seen by scraping the scales. Cut a knife at the gills and tail. There is a white spot at the cutting position, which is a fishing line. Hold the line with your fingers, pat the fish on the back and pull it out. It's best to start with the cheeks, both sides are the same. When buying fish, you can also ask the stall owner to help remove the fishing line.

2. Remove the black film. There is also a black film on the belly of perch, which is also the fishy position of perch and needs to be removed.

Don't put salt when pickling. If you want to steam the perch fresh and tender, don't put salt when pickling, which will make the fish firm and taste firewood. It is suggested to add ginger, leek and cooking wine for curing.

4. Fresher fresh sea bass can be divided into sea bass and freshwater bass. If you want to eat tender sea bass, you must choose fresh water bass when you buy it. Freshwater bass in the market are generally fresh, tender and elastic in meat, less fishy and more delicious. However, sea bass are generally chilled, the meat is firewood, and the smell is heavy.