1, there are very fine scales on the surface of the turbot, so it is not necessary to scale it. China's way of eating is steaming and stewing, which is also a good material for making sashimi. Fish heads, bones, skins and fins can also be used as soup.

2. How to clean up Baoyu: find Baoyu's abdomen at the lower left of his head, cut the abdomen with scissors or a small sharp knife, take out the internal organs, and then remove the gills with hands or scissors. Wash Duobao fish with clear water, tear off the skin and rinse. You can choose cooking methods such as steaming, stewing or frying.

3. Generally, steamed turbot tastes best. Buy fresh Duobao fish in a regular seafood market, then break the Duobao fish, take out its internal organs and wash it inside and outside under clean water. Then cut a hole in the Duobao fish with a knife to prepare the necessary seasoning for steaming. After the ingredients and turbot are prepared step by step, put them in a steamer and steam for 15 minutes.