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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.