Steamed Turbot(qing zheng duo bao yu )

Steamed Turbot

Introduction:

"Duobao fish is rich in colloid under its skin and fins. Its head and tail fins are small, and its fins are cartilage. It has no small bone spurs in its body, small visceral mass, high meat production rate, rich and tender muscles, high glial protein content, delicious taste and rich nutrition. It can nourish the skin and beauty. It can also nourish the kidney and brain, help Yang and refresh the mind. It can also nourish the body and improve the body The disease resistance ability of high people. "

Production steps:

Step 1: remove the viscera of turbot and wash it.

Step 2: cut the fish.

Step 3: marinate with wine for 10 minutes.

Step 4: put some scallion on the plate.

Step 5: put on the turbot.

Step 6: Sprinkle with onion and ginger.

Step 7: put it in the steamer.

Step 8: steam for 8 minutes.

Step 9: pour out the soup and shredded onion and ginger.

Step 10: Sprinkle with onion and ginger.

Step 11: pour hot oil.

Step 12: pour the steamed fish and soy sauce.

Materials required:

Duobao fish: 2

Scallion: 10g

Ginger: 5g

Steamed fish and soy sauce: 15ml

Peanut oil: right amount

Cooking wine: 10ml

Note: when steaming fish, master the time, steaming old is not delicious.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: onion

Chinese PinYin : Qing Zheng Duo Bao Yu