Ingredients: 1000g flounder, 6g salt, 25g cooking wine, 30g peanut oil, appropriate amount of green onions, appropriate amount of ginger

Steps

Step 11 of steamed flounder . 1 live flounder fish, preferably over 2 pounds, with thick and delicious meat.

Pay attention when choosing fish. The one with both eyes on the right is flounder, and the one with both eyes on the left is sole. The quality of fish and plaice is not as good as that of sole, so be careful of being deceived! Flounder fish must be eaten alive, because if it is dead for a long time, the flesh will fall apart and the quality will be greatly reduced. In addition, freshly killed fish is not delicious when cooked directly, and the fish meat is stiff and not delicious; it takes 4 hours after death to reach the best eating state. You will know after eating it

Steamed Flounder Step 22. Turn the fish over, with the belly facing up, use scissors to make an opening in the gills, and cut off the gills

Step 33 of the method of steaming the flounder fish. At the same time, take out the internal organs and remove the flounder fish. The internal organs are very small, and the rest are big meat, haha

Step 44 of how to make steamed flounder. The next step is to scrape the scales. The scales of flounder are very small and numerous, so you must be careful. Scrape clean

Scrape clean, wash and dry the water, ride on a straight-shaped knife, sprinkle salt on both sides and spread evenly

Step 55 of steamed flounder fish. Pour in Cooking wine, put onion and ginger slices, marinate for 10 minutes

Step 66 of steamed flounder fish. Then boil the pot under water, steam over high heat for 10 minutes, remove the onion and ginger, and drain the soup.

Don’t worry, it will definitely be cooked in 10 minutes. If you steam it for a long time, it will become old. The bursting of the fish meat means that the fish is very fresh.

Step 77 of steaming the fish. Time to prepare the final seasoning: cut green onions into thin strips, mix light soy sauce and water at a ratio of 1:1, heat in a microwave for 30 seconds, why does steamed fish soy sauce need to be mixed with water? Answer: Because pure soy sauce for steamed fish is too salty and too strong in flavor, it will cover up the freshness of the fish, so it needs to be diluted. Why heat? Answer: Because the fish is hot, as soon as the cold sauce is poured, the fish will shrink when it is cold, which will destroy the fresh and tender taste

Step 88 of how to cook steamed flounder. Pour the heated light soy sauce on top of the fish. Arrange shredded green onions around the fish

Step 99 of steamed flounder fish. Add an appropriate amount of vegetable oil to the pot, heat until it smokes slightly, and pour it on the shredded green onions

Recipe for steamed flounder fish step 1010. Garnish with a little coriander and it’s done