When you make this dish of steamed turbot, you need to steam it for about 5~10 minutes. And turbot is to be recognized as one of the high quality halibut, and turbot is most commonly steamed itself, so this can be at the maximum while protecting the nutrition of turbot. Prepare fresh turbot, green onion, ginger, salt, cooking wine, oil, red pepper, buy turbot about one and a half pounds. To first remove the viscera as well as gills, after which you should repeatedly rinse the processed fish with water until the turbot is cleaned.

Cut three flower knife on the fish body, this is to make the fish meat more flavorful, and at the same time with salt and cooking wine to the fish body and fish belly all over the marinade for about 10 minutes or so time. Boil water in the steamer, then put ginger and scallions on the fish. Place the fish in the steamer and steam for about 7-8 minutes to see if the fish is done. You can use chopsticks to pass through the body of the fish. If the chopsticks pass through the body of the fish without any effort, then it proves that the heat is just right.

While the fish is steaming, cut the scallions into julienne strips, the finer the better, and soak them in cool water. Wash off the slime on top of the green onion, after soaking the green onion will be naturally rolled up, and then when the fish is ready to be steamed, throw away the ginger and green onion. Pour out the water that comes out of the steamed fish, and put the green onion and red pepper on the fish. Wok burn two spoons of oil to 8, mature when off the heat, while the oil is still warm, the steamed fish edamame pour in, and then add a small amount of water.

finally hot edamame fish water, along the edge of the fish plate pour in, if you want to beautiful some, you can use cilantro to plate, so steamed turbot is done. Never open the lid of the pot immediately after steaming, continue to smother for about 3~5 minutes, in which case the taste of the fish will be better. Do not put salt before steaming fish, wait for the water to boil and then put the fish to start steaming. And the process of steaming the fish should not be too long, otherwise the fish will be sheepish and the taste will deteriorate.