Main ingredient: butterfly fish.

Accessories: salt, cooking wine, green onion, ginger, two or three red chili peppers.

Steps:

1. First wash the flounder, with boiling water scalded the skin, it is very easy to return the black skin.

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

3. Cut shredded green onion and ginger and spread them on the bottom of the plate, put the marinated fish on the shredded green onion and ginger, and spread some more shredded green onion and ginger on top of the fish and steam it in a pot for 20 minutes

4. Pour out the water from the fish plate, pick out the shredded green onion and ginger from the steaming and re-lay a layer of shredded green onion and shredded chili pepper on the fish, and pour the steamed fish with black bean sauce,

. p>5. pot of hot oil poured over the fish, all work. Serve with a bowl of white rice, it's so good!

Functions and effects of flounder:

1, eat flounder properly can replenish the body's need for protein and other nutrients, but also can strengthen the body.

2, flounder is rich in protein, per 100g meat contains protein 23.4g, fat 1.1g, calcium 107mg, phosphorus 135mg, also contains a variety of vitamins and minerals, vitamin A and vitamin D is more abundant.

3, often eat plaice can be supplemented with vitamin D, vitamin D enough will not make the bone due to lack of calcium and easy to damage, the occurrence of bone fracture in the elderly has a preventive effect.

4, plaice is rich in lecithin, fish oil contains docosahexaenoic acid (DHA), which can prevent the decline of brain function, slow down the aging, prolong life.