Steamed turbot practice:

Preparation materials: turbot 1, oil moderate amount, salt moderate amount, moderate amount of cooking wine, moderate amount of soy sauce, moderate amount of green onion, moderate amount of ginger, moderate amount of starch, moderate amount of carrots,

1, turbot scales, gills, remove the belly and wash.

2, in the body of the fish cut a few knives, sprinkle some salt smeared on both sides of the fish.

3, sprinkle some cooking wine, marinate for 10 minutes to taste.

4: Put some ginger and green onion on a large plate.

5: Put the turbot on the plate, sprinkle some ginger and green onion.

6: Boil the water in the pot, put in the fish plate and steam for 12 minutes on high heat.

7: Pour off the steaming juice in the pan and remove the ginger and green onion from the fish.

8: Replace the scallions and carrots.

9: Pour hot oil over the fish.

10, put the steamed fish soy sauce, water, cornstarch, make a sauce and boil.

11, and then pour on the fish can be.

12, finished.