Wash turbot, cut 3 knives in the abdomen for flavor, put half a spoon of salt, 1 spoon of cooking wine and marinate for 10 minutes. Cut ginger into slices, small pepper into rings, white onion into segments and green onion leaves into julienne strips. Spread ginger slices and scallion segments on the bottom of the plate and the fish. 2. Steam the fish in a steamer for 8 minutes, pour out the water in the plate, clip out the ginger slices and scallion segments, and put on the chopped chili pepper rings and scallion shreds. 3. Put a moderate amount of oil in a wok, and when the oil temperature is heated up to 50 percent, put in 2 tablespoons of soy bean sauce and 1 tablespoon of cold water, and then pour it on the fish. Turbot is a deep-sea benthic fish with good taste and rich in gelatinous protein that can tonify the kidneys and strengthen the brain. Turbot has the effect of removing fat and lowering blood pressure, improving eyesight and harmonizing stomach. Turbot should not be eaten with tannins. The calcium in turbot combined with ellagic acid to form a new indigestible calcium ellagic acid, which can irritate the stomach and cause discomfort, and may cause stomach pain, vomiting, nausea or diarrhea and other symptoms.