The following is the practice of steamed turbot:

Preparation materials: 1 turbot, oil, salt, cooking wine, soy sauce, green onion, ginger, cornstarch, 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.