Steamed sole is as follows:

1. Scaled plaice, clean fins on both sides, cut a big cross knife (about 3cm wide between the two knives), and marinate the fish with salt (a little) and monosodium glutamate (a little) 15 minutes. If you like the taste, you can marinate it for a while.

2. After the water is boiled, put the fish in a fish dish and steam for 15 minutes. At this time, I began to cut the onion and ginger.

3. Take out the fish after steaming, and add shredded onion and ginger. Start to boil and squeeze proper amount of peanut oil. Pour it directly on the fish and finally pour in the soy sauce.

Flatfish inhabit the sandy bottom of shallow sea, preying on small fish and shrimp. They are especially suitable for benthic organisms on the sea floor. Because their bodies are flat. Both eyes are on the upward side of the body, and the color of this side matches well with the surrounding environment; Their downward side is white. Flatfish has extremely fine scales on its body surface. The flounder has only one dorsal fin, which extends almost from the head to the caudal fin. They mainly live in temperate waters and are important economic fish in temperate waters. The "iron chest" commonly used in Chaoshan area to wrap jiaozi is actually a dry sole, which is made by drying the sole.