There are many cooking methods, including boiling, steaming, braising, stewing and deep-frying. From the nutritional point of view of examination and research found that the two cooking methods of steaming and stewing, to ensure the nutrients in the sea fish, and the flavor is fresh and tasty.
1, in the market after the purchase of live turbot (weight best in 1 ? pounds or so), ask the vendor to clean up on behalf of the removal of internal organs and gills. Rinse the processed fish with water repeatedly after returning home until it is thoroughly clean and free of blood. 2: Use a knife to make 3 diagonal cuts on the fish body, this is to let the fish meat cook faster and taste better. Rub the fish with salt and cooking wine all over and marinate for 10 minutes. 3: Bring water to a boil in a steamer, place an appropriate amount of ginger slices and scallions on top of the fish. 4: Steam the fish over high heat for 7-8 minutes. To tell if the fish is cooked, use chopsticks to pierce it through the fish. If the chopsticks pass through the fish without any effort, the heat is just right. 5, steamed fish during the shallot or scallion shredded, the finer the better, cut the shallot into the cool water soak for a few moments, wash away the mucus, soak and rinse the shallot will naturally curl. 6, after the fish steamed, throw away the ginger and green onions, pour off the water seeping out of the steamed fish. Cut the green onion and red pepper evenly arranged on the fish. 7: Heat 2 tablespoons of oil in a wok, turn off the heat at 80% (when the oil is smoking) and prick the oil on the shredded scallions. 8: While the oil is still hot, pour in the Lee Kum Kee Steamed Fish Soy Sauce and add a small amount of water. 9, finally, pour the hot soy sauce water along the edges of the steamed fish fish plate, with the right amount of cilantro around the edge can be.