Chinese Food
Steamed turbot
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Fish is always the last dish to be served in the Spring Festival. The method of steaming can not only lock the delicious food, but also make the fish look strange. The surface of the fish is uneven and some prickly. But the skin and the edge of the fin are rich in colloid. The head and the tail fin are small. The fin strip is cartilage. There is no small bone in the body. The bone is white jade shape. The internal organs are small, the meat rate is high, and the muscles are rich and white and tender. Steaming can retain its rich nutrients. Pay attention to the stings on the back of the fish when eating
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients
Step2:Cut the ginger. Tear the green onion and make it into a roll.
Step3:The turbot has cleaned its internal organs after buying it. Wash it with running water several times at home and abroad. Deal with the fish first. Add 1 tbsp cooking wine and spread well.
Step4:Add a teaspoon of salt.
Step5:1 teaspoon pepper on both sides.
Step6:Boil the water in advance in the steamer. Put ginger on the bottom of the bowl. Put the fish on the steaming rack and steam for 5 minutes. Sprinkle some ginger on the fish to remove the smell.
Step7:During fish steaming, mix 1 tbsp fish soy sauce, half teaspoon sugar and 2 saucers of clear water. Mix well.
Step8:After 5 minutes, open the lid and pour out the soup at the bottom of the bowl. This is fishy. Pour in the mixed sauce and steam for 7 or 8 minutes.
Step9:Heat some oil in the pan. Let it smoke and pour it on the steamed fish. I like the sound very much. Finally, decorate with scallio
Step10:Finished products
Cooking tips:Steam the fish for a few minutes, then pour out the soup on the plate and pour it with sauce. It won't be too fishy. There are skills in making delicious dishes.
