Fresh perch with the weight of 1 kg only needs to be boiled for 12 minutes to keep the fish fresh and tender.

The meat of perch is very delicious. Once steamed for a long time, the delicacy of the meat will be reduced, so the steaming time must be grasped. A kilo of perch is small, so it's best to put it in a pot with boiling water and steam it for 12 minutes immediately. This will not only make the protein in the fish quickly mature, but also keep the fresh and tender taste of perch and steam the perch thoroughly.

How many centimeters is a catty of perch?

30-40 cm.

Perch is flat and long, so 500 grams of perch is about 30 cm long. Perch has high nutritional value, and is rich in protein, fat, carbohydrate, vitamin A, vitamin B, vitamin D, vitamin E, calcium, magnesium, zinc, iron, phosphorus, potassium and selenium. When selecting perch, it is suggested to choose 1- 1.5 Jin of perch, which is rich in meat and tender in meat.

How do you think the steamed bass is cooked?

If you want to know how fish are cooked, you can put chopsticks in the fish's stomach. This fish has a thick belly. If you can easily pull out chopsticks without touching the fish, it proves that it is possible. If you steam it again, it will age the fish.

Homemade practice of steaming bass

First of all, we need to prepare about 500 grams of fresh bass 1, 6 slices of ginger, 3 onions, 100 grams of steamed fish and soy sauce, a proper amount of salad oil, salt and white pepper.

Then treat the fresh perch, gut it, rinse it under running water, drain the water, wrap the fish with salt and pepper, and marinate it for about 10 minutes. So you don't have to cut the fish, but remember to coat the belly with salt and pepper. Then, get to the point! Start steaming fish.

1. While the fish is marinated, prepare a steamer, add a proper amount of water, and boil the water.

2. After the fish is salted, cut it on both sides of the fish's back, and put the ginger slices into the fish's cheeks and abdomen, as well as the fortress on the back.

3. Prepare a suitable steamed fish plate, put the onion and two or three chopsticks at the bottom, and then put the fish on the plate.

4. Put the plate into the steamer and continue to steam for about 8 minutes. Turn off the heat.

Don't open the lid so quickly, keep it sealed after turning off the fire, continue steaming for 5 minutes with the residual temperature, and then take it out.

6. Take out the onions and chopsticks on the steaming plate, pour out the excess juice (these juices have a strong taste), and put shredded ginger and shredded onion on the fish.

7. Heat some hot oil from the pan and pour it on the fish. Finally, add a little steamed fish soy sauce and serve.