The butterfly fish is a deep-sea fish, on the market this kind of fish is usually chilled or frozen fish, and the butterfly fish meat is relatively smooth and tender, good taste. It is rich in protein, calcium, phosphorus and other substances, more importantly, the head of the discus fish contains a certain amount of lecithin, which is rare in fish, so we can often eat this kind of fish in our daily life.

Because of the high price of butterflyfish, so there are unscrupulous merchants to substandard, the oil butterfly, turbot and other fish posing as butterflyfish, so we buy attention to the fish on top of the fish, then fish on top of the ginger slices, and then into the 10 grams of wine, if the fish is too big you can cut the fish into two sections, into the steamer pot to open the pot for 13 minutes or so, put in the soy sauce, put on the green onions, add the pot of oil to heat up! Drizzle the oil on top of the fish. (oil temperature needs to be a little higher, there is a deodorization effect and increase the scallion aroma ) Steam fish time must be controlled, generally about 15 minutes to steam, steam long fish easy to get old to affect the texture, and the taste will be anti-fishy!

The plaice meat is tender and white, flavorful and fat, eat it is not a taste in the heart. Flounder's fat content is low, and rich in protein and a variety of microelements needed by the human body, will be pickled fish up and control the soup into the fish plate, fish and then sprinkled with a little shredded green onions and ginger, put into a pot of boiling water to steam for eight minutes. Fish is rich in protein, low fat content, in addition to this there is a wealth of minerals, vitamins and unsaturated fatty acids, can provide the body with rich nutritional supplements. First of all, the fish thawed and cleaned, the back of the knife, cut green onion shredded ginger, open the pot on the steam steam for ten minutes, take it out and pour out the water in the plate, and then pour some soy sauce on the fish put a lot of green onion shredded, burning hot oil splash to the green onion shredded, so that the fish green onion aroma, so that the fish is fresh and fragrant and delicious (you can also put the soup of the steamed fish and soy sauce into the hot frying pan, in the heating for a few moments at the same time poured into the fish) and then will be heated and boiled steamed fish black bean sauce drizzled with can be The fish can then be served in the hot soy sauce.