1. Clean the plaice, change the knife, and set aside.
2. With auxiliary materials, shred the green onion, smash the garlic, and shred the ginger.
3. Copy the water from the reverse side of the fish pot, don’t take a long time, and don’t pour out the water in the pot and use it for steaming fish.
4. Put the copied fish on the plate, and put green onion, ginger and garlic on top and bottom of the fish.
5. After the water boils, steam it in the pot for fifteen minutes, wait quietly...
6. After steaming, there is fish soup on the plate, put it in a small bowl for later use. The following are the key steps to make the fish eaten carefully.
7. Take the steamed fish from the top and bottom of the onion, ginger, and garlic. Separately prepare a wok to heat oil and pour the fish on the plate.
8. This step is dictated because there is no time to take pictures, ha ha. Pour the steamed fish soup (in the small bowl above) into the wok, put in the steamed fish soy sauce in turn, and consume more oil. (Put more steamed fish soy sauce) and it will be successful soon. .
9. When the seasoning from the previous part is boiled, pour it on the plaice, put some coriander on it, and the delicious steamed plaice is ready. The son likes to eat very much, no small thorns, and nourishment. Okay, today I will share with you the method of steaming plaice fish body. I will tell you in a low voice that I learned this from a five-star chef. 😀
Tips:Reminder, the time for steaming is fifteen minutes, and the fish is added after the water is boiled during steaming. Remember
