There are not many turbot bones.

Basically all fish have spines, and turbot, as a type of fish, naturally also has spines. Although fish have spines, which is a common feature, the difference is that the specific distribution and number of their spines are different, and sometimes the differences are quite large. Compared with marine fish, freshwater fish generally have more bones.

Turbot is a type of marine fish with relatively few fish bones. The fish bones in the turbot are basically a relatively large main spine with fewer small spines on the side, which is much less than the bones of many freshwater fishes.

Tubao fish has relatively few fish bones, which are not particularly troublesome to handle when eating. Moreover, they are very rich in nutritional value, so they are favored by many people and are very suitable for the elderly and children.

How to make turbot:

1. After purchasing fresh turbot at the market (the best weight is about 1 and a half kilograms), ask the vendor to clean it up and remove the internal organs. and gills. After returning home, rinse the processed fish with clean water repeatedly until it is completely clean and no blood is left. Cut half of the ginger into shreds and half into slices, cut the white scallion into small pieces, and cut the green scallion into shreds or mince.

2. Use a knife to make 3 diagonal cuts on the fish. This is to make the fish riper and more flavorful. Rub the fish body and belly with salt and cooking wine and marinate for 10 minutes.

3. Put an appropriate amount of water in the steamer to boil, put an appropriate amount of ginger slices and green onion segments on the fish, and put the fish into the steamer.

4. Steam over high heat for 7-8 minutes. To determine whether the fish is cooked, you can stab the fish with chopsticks. If the chopsticks pass through the fish without any effort, it means the heat is just right.

5. During the steaming process, cut the green onions or chives into thin strips. The thinner the better, soak the cut green onions in cold water for a while to wash away the mucus. After soaking and rinsing, the green onions will naturally Curly.

6. After the fish is steamed, throw away the ginger and green onion, and pour out the water that seeped out during the steaming of the fish. Arrange the chopped green onion and red pepper shreds evenly on the fish.

7. Heat 2 tablespoons of oil in a wok. When it is 80% hot (the oil is smoking), turn off the heat and pour the oil on the shredded green onions.

8. While the oil pan is still warm, pour the steamed fish soy sauce and add a small amount of water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish plate, and surround it with an appropriate amount of coriander.