Turbot fish in black bean sauce
Overview
Turbot is rarely eaten in my family, and the most I eat is in restaurants, because it is an uncommon seafood and hard to see in the market. I checked the information and found out that the origin of this turbot is Europe. It was only introduced to my country for breeding in Shandong in 1992. Because turbot is delicious and nutritious, it requires very strict environmental conditions for breeding. There are not many of them cultured, so the price is very expensive. I got this from a friend. I have never seen it in the market. Unless it is a seafood wholesale place, it is rare. The scientific name of turbot is turbot. It is a high-quality aquatic product with rich, white and tender muscles and high content of collagen. It has good moisturizing and beautifying effects on the skin and can nourish the kidneys and brain. Regular consumption can nourish the body and improve human immunity. Turbot fish: It has the effects of warming the stomach, harmonizing the middle and lowering liver yang, dispelling wind, treating paralysis, intercepting malaria, replenishing the intestines and improving eyesight
Tags
Ingredients
Steps
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Ingredients: Turbot fish, steamed fish with onion and ginger, soy sauce, black bean sauce, peanut oil, chopped pepper and coriander
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Remove the internal organs of the turbot, wash it, and make a few cuts on the fish
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Add cooking wine and salt and marinate for 10 minutes.
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Wash and shred the onion and ginger, wash and mince the coriander
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Place some scallions on the plate, put turbot on top, and sprinkle with some shredded scallions and ginger.
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Put it into a steamer and steam over high heat for about 15 minutes. Remove from the pot and discard the soup and shredded onion and ginger
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Heat the cold oil in a pan and stir-fry the black bean until fragrant
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Add chopped chili and stir-fry until fragrant,
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Pour it over the turbot, then pour the steamed fish soy sauce and sprinkle with chopped coriander
