The turbot can be cooked in 7-8 minutes, but this time is not fixed, because the size and firepower of turbot are related to the steaming time. Under normal circumstances, about 700 grams of turbot will be boiled with strong fire after steaming in the pot, and it will be enough to continue steaming with strong fire for 15 minutes, and the taste will be just right after taking out.

Steamed turbot trick

1, don't open the lid after steaming, and continue to stew for 3-5 minutes, so that the steamed fish tastes best. ?

2. Putting chopsticks under the fish can make the steam enter the fish body, which makes the heating more uniform, and also avoids the fish being soaked in the fish soup, so that the steamed meat is more tender. ?

3. Don't put salt before steaming, and steam the fish after the water boils.

Steamed turbot's approach

Ingredients: one fresh turbot (1 kg and a half), onion 1 root, ginger 1 piece, salt 1 teaspoon (5g), cooking wine 1 spoon (15ml), steamed. ?

1, after purchasing fresh turbot (the weight is about 1 kg and a half), remove the internal organs and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely clean, leaving no blood. ?

2. Cut three flower knives diagonally on the fish with a knife, in order to make the fish cooked and tasty faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute. ?

3. Put a proper amount of water in the steamer to boil, put a proper amount of ginger and onion on the fish, and put the fish in the steamer. ?

4. Steam on high fire for 7-8 minutes to tell whether the fish is cooked. You can stab it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right. ?

5. During the steaming of fish, shred the scallions or chives, the finer the better. Soak the chopped scallions in cold water for a while, wash away the mucus, and the washed scallions will naturally curl up.

6. After the fish is steamed, throw away the ginger and onion, pour out the water oozing out when steaming the fish, and put the chopped onion and red pepper evenly on the fish. ?

7. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and pour the oil on the shredded onion. ?

8. While there is still residual temperature in the oil-burning pot, pour the steamed fish oyster sauce and add a small amount of water. ?

9. Finally, pour the hot soy sauce water along the edge of the steamed fish dish and surround it with appropriate amount of coriander.

When eaten, Duobao fish can make the body absorb a lot of protein, rich in collagen and unsaturated fatty acids, enrich the body with trace elements, give full play to its health-preserving efficacy, play an obvious cosmetic role, and increase the elasticity of human skin.