Private steamed turbot

Overview

Turbot fish has no small bones and thorns, and the meat yield is very high. The fish meat is rich, white and tender, and the collagen content is very high. It is delicious and nutritious. It has good nourishing and beautifying effects. Regular consumption can enhance the body's resistance! This is also an original private dish that often appears on my family’s dining table. Steamed fish is very suitable for children to eat and can be cooked often!

Tags

• hot dishes
• seafood
• colorful pepper rings
• cooking wine
• light soy sauce
• rice vinegar
• shredded ginger
• shredded green onions
• turbot
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Clean the turbot, cut the back with a flower knife, pour in cooking wine and salt and marinate for about 5 minutes

   

2. 2 Turn the turbot over, remove the marinade, and place some shredded ginger under the fish

   

3. 3 Use a large steamer, add an appropriate amount of water to the pot, and put it on a drawer. After the water in the pot boils, add a few drops of cooking wine, put in the turbot and steam with the lid on for 8 minutes, then turn off the heat and simmer for 5 minutes. Open the lid and remove the water

   

4. 4 Sauce: (The ratio of soy sauce, light soy sauce, and rice vinegar is 2:3:5)

   

5. 5 Chop green onion and ginger into thin strips

   

6. 6 Pour the prepared sauce onto the fish, and arrange the onion and ginger shreds on top of the fish

   

7. 7 Heat vegetable oil in a pot until it starts to smoke. Immediately pour it over the green onions and ginger, garnish with colored pepper rings and serve

   

8. 8 Picture of the finished product of private steamed turbot!

   

9. 9 Finished product picture!

   

10. 10 Finished product picture!