1 Visceral flatfish, washed and drained for later use.

Draw light cross twill on both sides.

3 Wash and chop the lobster sauce; Cut ginger, minced garlic and onion into small circles; Chop green and red peppers.

4 Take a small bowl, add minced ginger and garlic, 2 tablespoons soy sauce, half a spoonful sugar, 1 tablespoon cooking wine, a little pepper and 2 tablespoons cooking oil to make a sauce.

5 Put the flat fish in a dish, sprinkle with lobster sauce, Jiang Mo and minced garlic, and put in a steamer.

6 Steam with sauce 10 minutes.

7. Sprinkle with chopped green onion and steam for 3 minutes.

Steamed flounder

1 Prepare fish and onion ginger.

Slice some onions and ginger. The other part is chopped for later use.

3 take out the flat fish and wash the gills.

Put a flower knife on the fish. Clean the fish with refined salt and white wine, and marinate it to taste. Marinate onion and ginger slices in fish 10 minutes.

5 put water in the steamer to boil. Add fish and steam for 7 minutes on high fire and 5 minutes on low fire.

6. Put oil in the wok, heat it and add pepper to stir fry.

7 Remove the fish, pour out the soup, and remove the ginger slices and shredded onion.

Re-code the fish with shredded onion and shredded ginger.

9 Pour in the appropriate amount of steamed fish and soy sauce.

10 Pour hot oil on the fish.