1. Remove the viscera of the flat fish, wash and drain for later use.
2. Lightly cross diagonal stripes on each side.
3. Wash dried tempeh and chop finely; mince ginger and garlic, and chop green onions into small circles; finely chop green and red peppers.
4. Take a small bowl, add minced ginger and garlic, 2 tablespoons of soy sauce, half a tablespoon of sugar, 1 tablespoon of cooking wine, a little pepper, and 2 tablespoons of edible oil.
5. Place the flat fish on the plate and sprinkle with tempeh, minced ginger and garlic, and place in the steamer.
6. Pour in the sauce and steam for 10 minutes on high heat.
7. Open and sprinkle the chopped green onion, cover the pot and steam for 3 minutes.
Tips:1. Pingyu is rich in unsaturated fatty acids, which has the effect of lowering cholesterol. It is also rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay the body's aging and prevent the occurrence of cancer. Pingyu has the effects of nourishing qi and blood, nourishing stomach and essence, smoothing joints, softening muscles and bones. It is very effective for indigestion, spleen deficiency and diarrhea, anemia, and muscle aches.
2. Flat fish should be white and bright in color, but black pomfret is not good. Sprinkling a little green onion before eating will make the vegetables look better.
3. Steamed fish with small packets of dried tempeh is more fragrant. Just wash the dried tempeh, do not soak in water to avoid loss of flavor.
