1, preparation materials: one fresh turbot (1 kg and a half), onion 1 root, ginger 1 block, salt 1 teaspoon (5g), cooking wine 1 spoon (/kloc)
2, Duobao fish to remove internal organs and gills, repeatedly rinse with clear water, until thoroughly clean, leaving no blood, and half of the ginger shredded, half sliced, chopped green onion into small pieces, chopped green onion or foam.
3. Cut three flower knives diagonally on the fish body with a knife to make the fish more cooked and tasty. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.
4. 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.
5. Steam for 7-8 minutes on high fire to tell whether the fish is cooked. You can stab the fish with chopsticks. If the chopsticks pass through the fish without difficulty, it proves that the heat is just right.
6. 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.
7. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put the chopped green onion and red pepper evenly on the fish.
8. 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.
9. While there is still residual temperature in the oil-burning pot, pour the steamed fish soy oil and add a small amount of water.
10. Finally, pour the hot soy sauce water along the edge of the steamed fish dish and surround it with a proper amount of coriander.