Perch is usually cooked after steaming for about 8 minutes, and it needs water to boil the pot. Specifically, it needs to be differentiated according to the size of perch:

1, generally 1-2 Jin of sea bass, boiled in water and steamed for 8 minutes. Because the meat quality of perch is dense and thick, it will be slightly slower than that of ordinary fish, and it needs to be cooked for 8 minutes, while the protein of steamed fish itself is high. In order to avoid water loss, it is better to steam it with hot water.

2. Generally, 2-3 Jin of perch is boiled in water 10 minute and steamed. Because the heavier the bass is, the thicker the meat will be and the heating speed will be slower and slower. Therefore, it is suggested that the bass weighing more than 2 kg should be cooked for at least 10 minutes before eating.

3. Generally, it is not recommended to steam bass weighing more than 3 kg. If you insist on steaming, you'd better boil the water and steam for 12 minutes. Because the meat on the back of more than 3 kg bass is very thick, and because there is no bone to conduct heat, it will be heated relatively slowly. It is suggested that before steaming, cut the back with a knife to increase the heating area.

Is it better to steam bass with cold water or hot water?

Steamed bass must be steamed with hot water, not cold water. The reason for this is the following：

1. Steamed bass in cold water is getting old. Because the fish steamed in cold water is heated too slowly, the meat quality of perch will be seriously dehydrated in the process of steaming for a long time, resulting in firewood and poor taste.

2. Steamed bass in cold water has fishy smell. Because it takes too long to steam bass in cold water, the meat quality of bass has already formed a lot before cooking, so the fishy smell in the fish can't be taken away by steam and remains in the fish, and the finally steamed fish is naturally fishy and unpalatable.

What skills can steamed bass have to be delicious and tender?

Steamed bass should pay attention to the following three points if it wants to be delicious and tender:

1, steamed bass need not be salted. Many people boil steamed bass with salt 10 minutes before steaming, just like other fish. In fact, this will lead to early dehydration of perch and the meat quality of steamed perch will also be affected. It is suggested that when steaming perch, the fish should be washed and drained first, then wiped with salt and cooking wine to make it tasty, and then steamed directly in the pot without adding salt, so that the steamed fish is delicious and tender.

2. Steamed bass needs a knife to open the back. Many people steam bass at home. Perch doesn't know how to cut a knife, so it's washed and pickled directly and then steamed in the pot. In fact, the bass itself is thick and not easy to be heated. Our firepower is far less than that of hotels, so the steaming time is short, the fish can't be cooked and eaten, and the steamed fish will get old. So at this time, it is necessary to cut the coarse bass into 3cm holes on both sides of the back to increase the heating area, so that the bass can be steamed.

Tips for cooking "steamed bass";

(1) When steaming bass, add more water at one time to avoid steam shortage and steam the fish.

(2) When steaming bass, the fish should be kept delicious and steamed thoroughly. It is best to cut a knife from both sides of the back and a few knives from both sides of the stomach after thorough descaling.

(3) When steaming bass, the viscera and gills must be removed, which is also the key to remove fishy smell and increase freshness.

(4) When steaming bass, you can also put some sugar on the steamed fish, so that the steamed bass tastes fresher.