1, turbot 1 (about 1 kg), chopped green onion, shredded ginger, salt, chicken essence, cooking wine, Mrs. shellfish sauce and white pepper.

2. Wash the slaughtered turbot, put it in a big fish dish, and sprinkle salt on both sides for curing 10 minute.

3. Spread shredded ginger on the fish to remove Jiang Mo, sprinkle with a little cooking wine, drizzle with a little scallop sauce or steamed fish soy sauce and chicken essence, and steam in a boiling water pot for 5 minutes.

4. Take out the steamed fish, scoop up shredded ginger, sprinkle with chopped green onion, pour in a little fresh shellfish juice, pour in the burning hot oil and sprinkle with a little white pepper.