Steamed Halibut
Introduction:
"During this period of time, there are some relatively small left mouthed fish on the market (I don't know what other places call this fish, it belongs to a kind of flounder, ha ha), about one in three Liang. This amount of left mouth fish is the best to eat. The meat is fresh and tender, and the meat is not so tender when it is big. Zuogou fish is a little bit thicker than Duobao fish, so it's not as expensive as Duobao fish. It's 25 yuan per kilo for swimming, but it's good. Buy two. Fresh fish, of course, steamed, the best to eat
Production steps:
Materials required:
Left mouthed fish: two
Ginger: right amount
Scallion: right amount
Soy sauce: moderate
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: 10 minutes
Taste: light
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