Private Steamed Turbot

Name: Private Steamed Turbot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 900g (one piece) Turbot; Some Green onion; Some ginger; 1/2 tablespoon salt; 10 tablespoons (marinated fish) Cooking Wine; 2 tablespoons (for juice) Soy sauce; 5 tablespoons (for juice) Rice vinegar; The amount of stir-fried vegetables Vegetable oil; a little Colored pepper ring

by Baoma's little chef.

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Turbot has no small bones and random spines, and the meat yield rate is very high. The fish is rich and tender. The collagen content is very delicious. It is delicious and nutritious. It has a good nourishing and beautifying effect. Regular eating can enhance the body's resistance! This is also an original private dish that often appears on my table. Steamed fish is very suitable for children to eat, so you can make it often! "

Ingredients

900g (one piece) Turbot
Some Green Onion
Some Ginger
1/2 tablespoon Salt
10 tablespoons (marinated fish) Cooking Wine
2 tablespoons (for juice) Soy Sauce
5 tablespoons (for juice) Rice Vinegar
The amount of stir-fried vegetables Vegetable Oil
a little Colored Pepper Ring

Private Steamed Turbot

1. Clean the turbot, pour the cooking wine and salt with a knife on the back, and marinate for about 5 minutes

2. Bring the turbot right here, remove the marinade, and put some shredded ginger under the fish

3. Use a large steamer, add appropriate amount of water to the pot, and put on the drawer. After boiling the pot, add a few drops of cooking wine, put the turbot in the lid and steam for 8 minutes, turn off the heat, simmer for 5 minutes, open the lid and remove the water.

4. Seasoning: (The ratio of soy sauce, light soy sauce, and rice vinegar is 2:3:5)

5. Scallion and ginger, shredded

6. Pour the adjusted juice on the fish, scallion and ginger on top of the fish

7. Put vegetable oil in the pot and pour it on the green onion and ginger immediately when it smokes, decorate with colored pepper rings and serve

8. The finished picture of the private steamed turbot!

9. Finished picture!

10. Finished picture!

Tips:
1 Do not steam the fish for too long, and the taste is not fresh and tender
2 Adjusting the juice is the key to this dish, you must master the ratio