Wash turbot, cut the belly into 3 knives to taste, add half a spoonful of salt and 1 spoonful of cooking wine to marinate 10 minute. Slice ginger, shred millet pepper, shred onion, and shred onion leaves. Spread ginger slices and onions on the bottom of the plate and fish. 2. Steam in a steamer for 8 minutes. After taking it out, pour out the water in the plate, clip out the ginger slices and onion segments, and put on the cut Chili rings and onion shreds. 3. Put an appropriate amount of oil into the pot, heat the oil to 50% heat, add 2 tablespoons of steamed fish black soybean oil and 1 tablespoon of cold water, mix well and pour it on the fish. Duobao fish is a deep-sea benthic fish, which has a good taste and is rich in glial protein, and can tonify kidney and brain. Duobao fish has the effects of removing fat, lowering blood pressure, improving eyesight and regulating stomach. Duobao fish should not be eaten with tannic acid food. Calcium in turbot combines with tannic acid to form a new indigestible calcium tannic acid, which can stimulate the stomach and cause discomfort, and may cause stomach pain, vomiting, nausea or diarrhea.