Tools/Materials: Duobao Fish, Onion, Coriander, Ginger, Red Pepper, Steamed Fish and Soy Sauce, Steamer.
1, the Duobao fish is slaughtered, the internal organs are removed and cleaned, and the front and back sides of the Duobao fish are cut with knives and put into the plate.
2. Spread a large number of onion slices and ginger slices on the Duobao fish, and at the same time, spread some on the bottom of the fish, and pour appropriate cooking wine on the surface. These materials are all to remove the fishy smell.
3. After the water in the steamer is boiled, put the turbot into the steamer and steam for about 8~ 15 minutes. During my stay in steamed turbot, I will prepare some new shredded green onion and chopped red pepper.
4. After the Duobao fish is steamed, take out the pot, discard the ginger and chives that follow the Duobao fish into the pot, and dump the soup at the bottom of the plate together.
5. Re-spread new shredded chives and chili rings on Duobao fish, and evenly pour appropriate boiling oil, so that chili and chives can be scalded and fragrant.
6. Finally, topped with steamed fish and soy sauce, a delicious, tender and smooth steamed turbot is cooked and ready to serve.