Turbofish is a new fish species with a flat body, darker body color, eyes facing to the left, and a shape similar to a flounder. Although turbot is one of the rare seafood species, it can have four pieces. Fish with fillets, but this way of eating is favored by picky eaters, and for ordinary eaters, it is mostly steamed. This dish is characterized by delicious taste and rich nutrition.

Main ingredients

Turbo fish, green onion, ginger, salt, cooking wine, steamed fish soy sauce

Ingredients: One fresh turbot fish (1 and a half pounds about), 1 green onion, 1 piece of ginger, 1 teaspoon of salt (5g), 1 tablespoon of cooking wine (15ml), appropriate amount of Lee Kum Kee steamed fish soy sauce, appropriate amount of oil, and appropriate amount of shredded red pepper. Method: 1.

An appropriate amount of red pepper, 1 green onion, 1 piece of ginger, 1 teaspoon of salt, 1 tablespoon of cooking wine, an appropriate amount of steamed fish soy sauce, an appropriate amount of vegetable oil

1. At the market After purchasing fresh turbot (the best weight is about 1 and a half kilograms), ask the vendor to clean it up and remove the internal organs and gills. After returning home, rinse the processed fish with clean water repeatedly until it is completely clean and no blood is left

2. Use a knife to make 3 diagonal cuts on the fish body. This is to make the fish meat cook faster and taste better. . Spread salt and cooking wine all over the fish body and belly, and marinate for 10 minutes

3. Put an appropriate amount of water in the steamer to boil, put an appropriate amount of ginger slices and green onion segments on the fish, and put Put the fish into the steamer

4. Steam over high heat for 7-8 minutes. To determine whether the fish is cooked, you can use chopsticks to pierce the fish body. If the chopsticks pass through the fish body effortlessly, it means the heat is just right.

5. During the steaming process, cut the green onions or chives into thin strips. The thinner the better, soak the cut green onions in cold water for a while to wash away the mucus. After soaking and rinsing, the green onions will naturally Curly

6. After the fish is steamed, throw away the ginger and green onion, and pour out the water that seeped out during the steaming of the fish. Arrange the chopped scallions and red pepper shreds evenly on the fish

7. Heat 2 tablespoons of oil in the wok. When it is 80% hot (the oil is smoking), turn off the heat and skewer the scallions with oil. on the silk

8. While the oil pan is still warm, pour the Lee Kum Kee steamed fish soy sauce into it, and then add a small amount of water

9. Finally, add the hot soy sauce Pour the oil and water along the edge of the steamed fish plate and surround it with an appropriate amount of coriander

Cooking tips:

The pollution-free turbot fish produced in Dalian is , I believe it is really pollution-free

The scientific name of turbot is turbot, which is a type of European flatfish. The name Duobao is the transliteration of the British name turbot.

Turbot fish is a high-quality aquatic product with rich, white and tender muscles and high content of collagen. It has good skin and beautification effects, and can nourish the kidneys and brain. Regular consumption can nourish the body and improve human immunity. Steamed fish is best Choose fresh sea fish. Fish with a strong fishy smell such as crucian carp are not suitable for steaming

The steaming time should be determined according to the size of the fish. My fish weighs 1kg and 8 taels, which is relatively large, so I steamed it. After 15 minutes, the steamed fish can be easily pierced with chopsticks

After steaming the fish, pour out the steamed soup on the plate. This soup is too spicy

Use a boiling water Pour the oil on the shredded onions and ginger to bring out the aroma and add to the flavor and make it more delicious