Tricks for making steamed sole fish delicious and simple:

1. Prepare appropriate amount of butterfly fish, salt, cooking wine, green onions, ginger cubes, and red pepper, and set aside.

2. Wash the plaice first and scald the skin with liver water to make it easier to remove the black skin.

3. Sprinkle salt and cooking wine on both sides of the fish and marinate for ten minutes.

4. Cut the onion and ginger shreds and spread them on the bottom of the plate. Place the marinated fish on the onion and ginger shreds. Spread some more onion and ginger shreds on the fish and steam for 20 minutes.

5. Pour out the water from the fish plate, pick out the steamed green onion and ginger shreds, cover the fish with a layer of green onion shreds and chili shreds, and pour the steamed fish with soy sauce.

6. Heat oil in a pot and pour it on the fish, and finally sprinkle with chopped green onion or coriander.

Flounder, also called flounder, lives on the sandy bottom of shallow seas and preys on small fish and shrimps. They are particularly adapted to a benthic life on the seabed. Flounder's body surface has extremely fine scales. Flounder has only one dorsal fin, which extends from the head almost to the tail fin. They mainly live in temperate waters and are important economic fish in temperate waters. The "iron preserved" commonly used in the Chaoshan area for making dumplings is actually dried plaice, which is made by drying the plaice.