Steamed Turbot

Steamed Turbot

Introduction:

"Last time I ate crucian carp, my son was stuck by the fishbone. I was so scared that I didn't dare to eat crucian carp for him from then on. But like steamed bass has never been broken, this time I saw Duobao fish, bought a back also steamed, taste very good. It's tender and has no fishbone

Production steps:

Step 1: clean Duobao fish, control dry water, apply a little salt on the surface of fish and marinate for about 20 minutes.

Step 2: add water to the pan, bring to a boil over medium heat, add fish and steam over medium heat for 10 minutes. Shut down the fire for 5 minutes.

Step 3: clean scallion and cut into inch.

Step 4: add 2 tbsp steamed fish soy sauce and 3 tbsp cold boiled water to make a bowl of juice.

Step 5: take out the steamed fish, remove the ginger slices and pour out the soup.

Step 6: gently put the fish on another clean plate and place the scallions on it.

Step 7: add some oil to the frying spoon and heat until it smokes.

Step 8: pour hot oil on the scallion.

Step 9: pour the sauce on the fish. OK！

Materials required:

Turbot: About 500g

Ginger slices: right amount

Scallion: right amount

Steamed fish and soy sauce: 2 tbsp

Salt: a little

Note: 1. Steamed fish is to boil water and then put in, and the fire to large, generally in the fire can be. 2. Steam fish with stainless steel plate and heat it faster. Steam 500 grams of fish for 9 to 10 minutes. If you use a porcelain plate, you can add one more minute or so.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh