Duobao fish has a high content of glial protein, delicious taste and rich nutrition, which has a good effect of moistening skin and beautifying, and can tonify kidney and brain, and help yang to refresh; Regular consumption can nourish and improve people's disease resistance. Steaming is one of the cooking methods that can best preserve the nutrition of turbot. Most importantly, Duobao fish is not heavy in smell and is most suitable for steaming.

Friends who have worked in big restaurants know that no matter what fish is steamed in restaurants, it will not be salted. Because the salted fish will dehydrate, the steamed fish is not tender and slippery, and the meat quality becomes "firewood".

Steamed turbot is a famous dish in Cantonese cuisine, because Duobao fish is white in meat and mostly produces in the coastal areas of Guangzhou. Steaming can ensure the nutrition of Duobao fish to the greatest extent.

One fish, onion, ginger, soy sauce, cooking wine.

Cut the fish with a flower knife, then put onion and ginger in the belly, apply cooking wine on the surface and marinate for fifteen minutes.

Put it in a plate and steam it in a pan for about 10 minute, and adjust the steaming time according to the size of the fish.

Steamed fish, add shredded onion, drizzle with soy sauce, and drizzle with hot oil.

Step 1: Wash the Duobao fish, remove the internal organs and gills, and clean the black film inside the fish belly. Fish body cutting knife, rub the fish body inside and outside repeatedly with a little salt, ginger slices and onion segments, and then wipe the fish body evenly with cooking wine. Pickling 10 minute.

Step 2: Add enough water to the steamer, bring it to a boil with high fire, put the fish into the steamer, steam for 10 minutes, and take it out.

Put the fish in a steamer and steam it for 8 minutes with high fire. After the fish is steamed, pour off the water that seeps out when steaming the fish, and pick up the ginger, onion and pepper. Put the remaining shredded ginger and chopped green onion on the surface of the fish, and put the dried Chili pieces for later use (put them in a little concentration, and the oil on the back will make them fragrant). Heat an appropriate amount of oil in a wok, and then pour it on the turbot. Sprinkle with coriander, and the delicious steamed turbot will be ready. The last step is to serve the table.

Fry until golden on both sides, take out, control the excess cooking oil, start the pot again, pour in a little cooking oil, add ginger slices and shredded onion until fragrant, add tomatoes, stir-fry evenly, pour in half a bowl of boiling water and bring to a boil, then pour in the companion soup, add onion slices and turbot, and simmer until the soup is thick and turn off the heat.