Cooking Steps

1. 

   Step1:After buying the live turbot in the market (the best weight is about 1.5 Jin), ask the peddler to clean up and remove the internal organs and gills. After returning home, wash the processed fish with clear water repeatedly until it is completely clean without blood.

2. 

   Step2:Use the knife to cut three flower knives on the fish. This is to make the fish mature and taste faster. Rub fish body and belly with salt and cooking wine. Marinate for 10 minutes.

3. 

   Step3:Put some water in the steamer and boil it. Put some ginger and scallion on the fish. Put the fish in the steamer.

4. 

   Step4:Steam for 78 minutes. Identify whether the fish is steamed. You can use chopsticks to stab the fish. If the chopsticks don't bother to go through the fish, it proves that the fire is just right.

5. 

   Step5:When steaming fish, cut the onion or chive into thin wires. The thinner the better. Soak the cut onion in cold water for a while. Wash off the mucus. The soaked and washed onion will naturally curl up.

6. 

   Step6:After the fish is steamed, throw away the ginger and onion, and pour out the water exuded from the steamed fish. Put the shredded onion and red pepper on the fish.

7. 

   Step7:Heat 2 tbsp of oil in a wok. Turn off the heat when it is 80% hot (the oil smokes). Stick the oil on the onion shreds.

8. 

   Step8:While the oil pot is still warm, pour the steamed fish and soy sauce of Lijinji into it, and then add a small amount of water.

9. 

   Step9:Finally, pour the hot soy sauce along the edge of the steamed fish plate. Surround it with a proper amount of coriander