Steamed Turbot(qing zheng duo bao yu )

Steamed Turbot

Introduction:

"Duobao fish, commonly known as European flounder, is called" Duobao fish "in China. Its high glial protein content, delicious taste, rich nutrition, has a good moisturizing skin and beauty effect, and can tonify the kidney and brain, help Yang refreshing; often eat, can nourish fitness, improve people's disease resistance. This dish is big and flat. It's almost too big to fit on one of my biggest dishes. My friends who want to make this dish should pay attention to it. If you want to make a good dish, you need to buy a big dish. How can you lose it as a big dish for a family dinner. It looks like a big and heavyweight family dinner. In fact, it's very simple. Housewives with no cooking skills can also make their own private dishes. The secret lies in a bottle of steamed fish and soy sauce + a spoonful of onion oil. Fresh food is just the simplest way to explain its delicacy. Let's make a simple and delicious Festival dinner with me

Production steps:

Step 1: clean and kill the fresh fish;

Step 2: put a few scallions and ginger slices into the plate, so that there is a gap between the fish and the plate, which can make the steam flow;

Step 3: put the turbot on the scallion, draw a few lancets on the fish, and put some scallion and ginger on it;

Step 4: boil water in the pot, steam for 8-9 minutes, and do not take long;

Step 5: boil a little onion oil in a small pot;

Step 6: take out the fish after steaming, remove the scallion and ginger slices, and sprinkle with proper amount of steamed fish and soy sauce;

Step 7: add shredded green onion and red pepper, and pour in onion oil;

Step 8: Sprinkle with shredded green onion.

Materials required:

Duobao fish: 1

Shredded scallion: right amount

Shredded red pepper: right amount

Scallion: right amount

Ginger slices: right amount

Steamed fish and soy sauce: 3 tbsp

Sauce with scallion oil: a little

Precautions: 1. Duobao fish must be fresh and killed, and the sooner it is slaughtered in the market, the better it will be cooked; 2. When steamed, it only needs to have enough scallion and ginger, and no cooking wine is needed, so as to keep the original sauce of the fish; 3. Finally, add shredded green onion and red pepper, and pour hot scallion oil. The color and aroma of this dish will be good, and the seasoning will be left to steamed fish and soy sauce.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Duo Bao Yu