Steamed plaice practice:

Tools / raw materials: plaice 600 grams, 7 grams of salt, 3 grams of white wine, onion, ginger and garlic 5 grams of soy sauce 8 grams, 3 grams of pepper.

Step 1: clean the plaice and cut it into two.

Step 2: Prepare green onion, ginger and garlic on a plate.

Steps 3: flounder on a plate, sprinkle with white wine. Sprinkle with salt and pepper and marinate for 4 or 5 minutes. Boil water in a steamer and steam the flounder for 7 or 8 minutes.

Step 4: Remove the fish from the steamer and pour the soy sauce over it.

Steamed plaice notes

Butterflyfish are usually frozen, first thaw the plaice body naturally. Then use a steel wire ball to gently rub on the plaice body to wipe off the scales and the black skin on the surface. Note that the action must be gentle, do not hurt the fish. Then cut off the fins. The black skin in the belly of the fish should also be cleaned off. (Fish scales, fins, and black skin in the belly are the main source of fishy flavor in flounder, and cleaning these three things off will keep the steamed fish free of fishy smell.)

Flounder basically steamed then is also in 30 minutes to 40 minutes or so, the time is still relatively short, and like the fish, then, today, the time should not be too long, should not be too big, but it will affect the taste among them, so before steaming must pay attention to, and be sure to observe the changes in the fish so that it can be better to make into a gourmet food.