For kitchen idiots, it is impossible to master steamed treasure fish very accurately. Let's take a look at how long and how to steam Duobao fish.

Duobao fish, like other fish, can be braised, boiled and steamed. Steaming is the simplest method, with emphasis on duration and time. So, how long will turbot steam? How to steam Duobao fish?

How long does the turbot steam?

In fact, how long it takes to steam depends on the size of the fish, whether it is sliced or steamed whole, and the time is different.

The netizen said: "Before steaming Duobao fish, wash the fish, cut three flower knives obliquely on it with a knife, and wipe the fish body and belly with salt and cooking wine. After curing 10 minutes, start steaming. Usually I just steam 10 minutes. "

Netizen 2 said: "After cleaning up the Duobao fish, let the water in the steamer boil, then put the ginger slices and onion segments on the fish, put them in the steamer and steam for 10- 15 minutes."

Netizen III said: "The Duobao fish I bought is relatively small and the fish is very thin. It will be cooked after steaming for 5 minutes. "

Apart from the five minutes, 10 minutes and 15 minutes mentioned by the above three netizens, others said seven minutes and eight minutes. But according to the hotel chef, it usually takes 15 minutes to steam turbot. Ma Ma, don't be lazy, the fish is not cooked, and it is easy to have diarrhea.

How to steam Duobao fish?

Fresh turbot 1 strip (about 1 .5kg), onion 1 root, ginger 1 teaspoon salt (5g),1tablespoon cooking wine (15ml), Lee Kum Kee steamed fish and soy sauce.

Exercise:

1. After buying fresh dolphins in the market (the best weight is around 1.5 kg), please ask the stall owner to clean them up and remove viscera and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely clean and does not leave bloodshot.

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

3. Put the right amount of water in the steamer to boil, put the right 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 see if the fish is cooked. You can poke it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.

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

6. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put chopped green 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 stab the oil on the shredded onion.

8. While the oil pan is still hot, pour in Lee Kum Kee steamed fish and soy sauce, and then add a little water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish dish, and put a proper amount of coriander around it.

1, it is best to choose fresh marine fish for steamed fish, and fish with a particularly strong smell like crucian carp is not suitable for steaming;

2. The steaming time depends on the size of the fish. My fish is 1 kg 8, which is relatively large. It is steamed for 15 minutes, and the steamed fish can easily penetrate with chopsticks;

3. Steamed fish should pour out the steamed soup and put it on a plate. This soup is unacceptable;

4. Pouring shredded onion and ginger with boiling oil can stimulate the aroma, increase the flavor and make it more delicious.