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Duobao fish 1 piece
condiment
salt
1 teaspoon
verdant
1 root
energy
1 block
Cooking wine
1 tablespoon
Seafood seasoning soy sauce
3 tablespoons
Annual bunchy pepper
two
vegetable oil
2 tablespoons
Practice of steaming turbot
1. Shred onion and ginger for later use, clean up the Duobao fish, and cut several knives on the surface to facilitate the taste.
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2. Add a little cooking wine, and add a little salt to marinate Duobao fish for half an hour.
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3. Put shredded onion and shredded ginger on the fish and steam for 15 minutes. Steam the fish, pour out the steamed soup, throw away the shredded onion and ginger used for steaming the fish, and then put new shredded onion and ginger and pepper on the fish.
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4. Pour the steamed fish soy sauce on the fish, heat the oil and pour it on the shredded onion and ginger.