The saucerfish head is a saucerfish.

Discus head it is the plaice, this is a plaice belonging to the plaice order platypus family of fish collectively, its body height is presented is oval, laterally flattened, the eye position is lateral, usually belongs to the yellowish-brown, and then the left side is white. It is a variety of species, among which the head of the discus fish mainly live in the cold region, the body will have a lot of fat can resist the cold.

Flounder

Flounder is the collective name for the fish of the order Platyhelminthes. The body is laterally compressed, elongated oval, ovoid or tongue-shaped, and the maximum body length is up to 5 M. The body of the adult fish is asymmetrical from side to side. Both eyes are located on the left or right side of the head. The mouth is slightly protruding. The fins are generally without fin spines. The dorsal and anal fins are basally long and are either attached or unattached to the caudal fin.

Widely distributed in warm, hot waters of all oceans, feeding mainly on benthic invertebrates and fish.

Steamed plaice head practice

1, the head of the fish is clean, sprinkle a little salt on the inside and outside of the head, marinate for about 10 minutes, put a small amount of water, the head face up into the dish; purpose: to let the head into the salty flavor.

2. Cut the scallions into pieces, about 3 centimeters; shred the ginger; and mince the garlic.

3. Place the scallions under the fish head; purpose: to let the scallion flavor penetrate into the fish during steaming.

4: Spread some shredded ginger on the fish head.

5: Add a few drops of cooking oil, 2 tablespoons of cooking wine, and a pinch of thirteen spice to the fish head.

6, put it into the steam layer of rice cooker and steam for 10-15 minutes.

7, put the appropriate amount of chopped peppers (according to personal taste), a little chicken (monosodium glutamate).

8, fish head continue to steam for 3-5 minutes.