How to steam turbot: Wash the turbot, make 3 cuts on the abdomen to absorb the flavor, add half a spoon of salt and 1 spoon of cooking wine and marinate for 10 minutes.

Slice ginger, cut millet and pepper into rings, cut green onion into sections, and cut green onion leaves into shreds.

Spread ginger slices and scallions on the bottom of the plate and on the fish.

2. Put it in a steamer and steam for 8 minutes. After taking it out, pour out the water in the plate, take out the ginger slices and green onion segments, and add the cut pepper rings and shredded green onions.

3. Put an appropriate amount of oil in the pot, heat the oil until it is 50% hot, add 2 tablespoons of steamed fish soy sauce and 1 tablespoon of cold water, mix well and pour it on the fish.

Turbot is a deep sea-dwelling fish with a good taste and is rich in glial protein, which can nourish the kidneys and strengthen the brain.

Turbot fish has the effects of removing fat, lowering blood pressure, improving eyesight, and soothing the stomach.

Turbot should not be eaten with tannic acid foods.

The calcium in turbot combines with tannic acid to form a new non-digestible calcium tannate, which can irritate the gastrointestinal tract and cause discomfort. Symptoms such as stomach pain, vomiting, nausea or diarrhea may occur.