Steamed sole

Overview

Alaskan wild plaice fillet, boneless and spineless, suitable for the elderly and children. Steaming can retain the freshness and original flavor of the fish to the greatest extent. Steamed sole fillet is so delicious.

Tags

• hot dishes
• home cooking
• maternity
• summer recipes
• lunch
• dinner
• chives
• dried chili pepper
• edible oil
• onions
• steamed fish with soy sauce
• butterfly fish
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 Ingredients: plaice fillets, dried chili peppers, green onions, and ginger.

   

2. 2 Sprinkle both sides of the fish with salt to add flavor.

   

3. 3 Slice part of the onion and ginger and shred part of it.

   

4. 4 Place the sliced onion and ginger on the bottom of the plate, place the sole fish segments on top, and place the remaining onion and ginger slices on the fish. Prepare a steamer. After the water boils, put the plate into the pot and steam for 8 minutes.

   

5. 5 Cut the dried chilies into small sections with scissors and set aside.

   

6. 6 After taking out the steamed fish plate, take out the green onions and ginger slices, and pour out the water in the plate (it's very fishy and must be drained).

   

7. 7 Pour steamed fish soy sauce over the fish, and place onion, ginger, and dried chili shreds on the fish.

   

8. 8 Add oil to the wok, fry the peppercorns until fragrant, take them out, and pour the hot oil over the shredded onion and ginger.

   

9. 9 Sprinkle with chive leaves and take a look at the finished product.