Steamed Halibut(qing zheng zuo kou yu )

Steamed Halibut

Introduction:

"During this period of time, there are some relatively small left mouthed fish on the market (I don't know what other places call this fish, it belongs to a kind of flounder, ha ha), about one in three Liang. This amount of left mouth fish is the best to eat. The meat is fresh and tender, and the meat is not so tender when it is big. Zuogou fish is a little bit thicker than Duobao fish, so it's not as expensive as Duobao fish. It's 25 yuan per kilo for swimming, but it's good. Buy two. Fresh fish, of course, steamed, the best to eat

Production steps:

Materials required:

Left mouthed fish: two

Ginger: right amount

Scallion: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Zuo Kou Yu