Steamed turbot
Ingredients: one fresh turbot (about 1 .5kg), onion 1 root, ginger 1 root, salt 1 teaspoon (5g), cooking wine1spoon (15ml), etc.
Exercise:
1. After buying fresh dolphins in the market (the best weight is around 1.5 kg), please ask the stall owner to clean them up and remove viscera and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely clean and does not leave bloodshot.
2. Cut three flower knives diagonally on the fish with a knife, in order to make the fish cooked faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.
3. Put the right amount of water in the steamer to boil, put the right amount of ginger and onion on the fish, and put the fish in the steamer.
4. Steam on high fire for 7-8 minutes to see if the fish is cooked. You can poke it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.
5. When steaming fish, shred the onion or chives, the finer the better. Soak chopped green onion in cold water for a while, wash away the mucus, and the washed green onion will naturally curl up.
6. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put chopped green onion and red pepper evenly on the fish.
7. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.
8. While the oil pan is still warm, pour in the steamed fish oyster sauce and add a little water.
9. Finally, pour the hot soy sauce water along the edge of the steamed fish dish, and put a proper amount of coriander around it.