Materials: 500g halibut, 30ml oil, 3g salt, 10g green onion, 5g ginger, 15ml cooking wine, 8ml light soy sauce, 10ml light soy sauce, 20g sugar, 10ml vinegar, 2g monosodium glutamate (MSG), 2g pepper, star anise, and moderate amount of garlic. Steamed halibut

Materials: one halibut, green onion, ginger, cooking wine, steamed black bean soy sauce.

Practice: steamed halibut is very simple, first we need to first halibut to remove the viscera as well as fish scales, if the fish scales are very troublesome, I can completely remove the skin of the fish, and then clean the fish, and then pour salt in the basin, cooking wine constantly all over the body of the fish evenly coated. Scratch a few cuts on both sides of the fish body, so that the fish can be better flavored, add chili peppers, shredded green onions and ginger in the cuts, and put it into the pot to steam for about 15 minutes, pay attention to use cold water to steam, otherwise the steamed fish will not be very fresh. Then take out the steamed fish, the plate in the process of steaming into the water poured off, in a drizzle of steamed black bean soy sauce can be served.

How to steam halibut