* Flounder 1

* Onion, ginger moderate

* Cooking oil moderate

* Adequate amount of soy sauce

Steps:

Production steps:

1. Preparation of ingredients, plaice cleaned up, onion, ginger and garlic slices, green part of the green onion shredded.

2. Take out the steamer tray, ginger slices on the bottom.

3. Put the plaice, green onions, ginger and garlic code to the fish body to fishy and fragrant.

4. Into the steamer, water boiling steam 6 minutes.

5. Remove, pour off the steamed soup.

6. Pour steamed fish soy sauce to taste.

7. Put on the steamer again and steam for 6 minutes.

8. Remove from the pot, take half of it and put it into the fish plate, remove the steamed green onion, ginger and garlic, and put on the shredded green onion.

9. Pour 2 tablespoons of hot oil to stimulate the aroma.

10. Serve while hot.

The possible reasons why the meat of steamed plaice sticks to the spines are as follows:

1. Quality of ingredients: If the quality of plaice used is not good, the meat may be looser and stick to the spines easily. It is recommended to choose fresh, good quality plaice.

2. Steaming time: if the steaming time is not enough, the plaice may not be fully cooked, the meat may be hard and easy to stick to the fish spines. It is recommended to adjust the steaming time appropriately according to the size and thickness of the fish.

3. Use of ingredients: If too many ingredients are used in the steaming process, it may cause the fish to be over-flavored and easily stick to the spines. It is recommended to use the ingredients in moderation.

4. Cooking skills: If you don't master the skills during the steaming process, such as not heating evenly or turning improperly, it may lead to the damage of the flounder meat, and it is easy to stick on the fish spines. It is recommended to pay attention to cooking skills during the steaming process.