Wash the turbot, make 3 cuts on the abdomen to taste, add half a spoonful of salt, cooking wine 1 spoon and marinate 10 minute. Slice ginger, cut millet pepper, cut scallion, and shred scallion leaves. Spread ginger slices and scallions on the bottom of the plate and the fish. 2. Steam in a steamer for 8 minutes. After taking it out, pour off the water in the plate, clip out the ginger slices and onion segments, and put on the cut Chili rings and onion shreds. 3. Put an appropriate amount of oil in the pot, heat the oil to 50%, add 2 spoons of steamed fish black bean oil and cold water 1 spoon, and pour it on the fish. Duobao fish is a deep-sea benthic fish, which has a good taste and is rich in glial protein, which can tonify the kidney and strengthen the brain. Duobao fish has the effects of removing fat, lowering blood pressure, improving eyesight and regulating stomach. Duobao fish should not be eaten with tannic acid food. Calcium in turbot combines with tannic acid to form a new kind of indigestible calcium tannic acid, which can stimulate the stomach and cause discomfort, and may cause symptoms such as stomach pain, vomiting, nausea or diarrhea.