Steamed flatfish(qing zheng bian kou yu )

Steamed flatfish

Introduction:

"Flatfish is one of the most valuable economic fish in the ocean. It contains 19.1g protein and 1.7g fat per 100g meat. The meat is fine white, fresh and tender. It can be eaten fresh or processed into canned or salted and dried products. In addition, Paralichthys olivaceus is also a medicinal fish. Its meat has the effects of anti-inflammatory and detoxification, invigorating the spleen and replenishing qi, and its liver can extract cod liver oil. "

Production steps:

Step 1: remove the scales, gills, stomach and wash the flatfish.

Step 2: cross cut the fish, sprinkle some salt and add ginger slices.

Step 3: add some cooking wine and steam for 10 minutes

Step 4: pour out the steamed fish water and pour some steamed fish soy sauce

Step 5: Sprinkle with scallion and hot oil

Materials required:

Flatfish: 1

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Steamed fish soy sauce: right amount

Note: 1. The time of steaming fish depends on the size of fish

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qing Zheng Bian Kou Yu