Speaking of steaming fish, as an authentic old-fashioned foodie, you have a say. After all, steamed fish can taste the original fish, and this time it is someone else's recipe-steamed turbot.

Why is Duobao fish called Duobao fish? Is that why others are willing to pay the bill? There are so many festivals now, how can we not think of a kind name to sell fish? Of course, from the point of view of eating goods, the skin of Duobao fish is tender and smooth, and the key is that there are still few internal organs.

As for how to make steamed turbot delicious, immediately present the recipe with both hands.

1. Wash the turbot with cold water, and be sure to wash it several times.

2. Cut the fish's back and abdomen vertically and horizontally with a knife, and marinate with a small amount of salt and cooking wine for ten minutes to remove the fishy smell.

3. Put the onion ginger on the plate, put the onion ginger on the fish, pour two spoonfuls of oyster sauce and steamed fish soy sauce, and steam on medium heat 15 minutes. Remember to boil the water before putting the fish, and grasp the steaming temperature. This fish is about 800 grams, with different weights, and the steaming time needs to be adjusted accordingly. )

4. Add the right amount of oil to the pot and heat it.

5. Sprinkle chopped green onion and minced garlic on the steamed fish and cover the fish with hot oil. The delicious steamed turbot is ready. Come and enjoy it.

Actually, cooking seafood is more suitable for lazy people. After all, there is not much strength, and it is not difficult. Just control the steaming time and adjust the taste.