Duobao fish should be steamed for about ten to fifteen minutes. Turbot, the scientific name of turbot, is recognized as one of the high-quality flounder. Steaming is a common practice of turbot, which can maintain the nutrition of turbot to the maximum extent. When the Duobao fish is steamed for a long time, the fish will be fluffy and taste bad. If you are not sure whether it is cooked or not, you can stab it through the fish with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.

Duobao fish is the English translation and trade name of turbot. Also known as European flounder, English name Turbot. Scophthalmus maximus belongs to Scophthalmus, Scophthalmus and Scophthalmus. The main producing area is located on the east coast of the Atlantic Ocean, and it is one of the unique and rare low-temperature economic fish species along the northeast Atlantic Ocean.

Steamed turbot practice

Clean up the fish, obliquely cut three flower knives on it with a knife, wipe the fish body and belly with salt and cooking wine, and marinate for 10 minute. Boil the water in the steamer, put the ginger slices and onion segments on the fish, put them in the steamer, steam over high fire for10-15 minutes to remove the ginger and onion, and pour off the water oozing from the steamed fish. Put shredded onion and shredded red pepper on the fish and pour hot oil on it.

matters need attention

1, don't open the lid after steaming, and continue to stew for 3-5 minutes, so that the steamed fish tastes best.

2. Putting chopsticks under the fish can make the steam enter the fish body, which makes the heating more uniform, and also avoids the fish being soaked in the fish soup, so that the steamed meat is more tender.

3. Don't put salt before steaming, and steam the fish after the water boils.