Scallion Turbot

by Flower fish

4.6 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

3

The turbot was originally a deep-sea fish, adapted to low-temperature life, has a docile personality, and is easy to accept matched bait, and is also resistant to low oxygen. It can be squeezed together in multiple layers. It is a well-known high-quality breeding species recognized by the international aquatic science community. Become a rare high-end dish on the European table. . .

Ingredients

370g Turbot
Some Ginger

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Some Scallions
2 tablespoons Cooking Wine

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2 tablespoons Soy Sauce

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0.5 tablespoon Salt

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3 tablespoons Oil

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Scallion Turbot

1. Ingredients: Turbot (washed), shredded ginger, green onion

2. Place the washed turbot on the chopping board and use a knife to make a few cuts.

3. Put it on the plate and place the ginger shreds.

4. Then, add 2 tablespoons of cooking wine.

5. Add 2 tablespoons of light soy sauce.

6. Add 0.5 tablespoon of salt.

7. Then, put it in the steamer.

8. Cover the lid and steam on the pot for 10 minutes.

9. Open the lid and take it out.

10. Then, put the green onions.

11. Put a pot on the fire, add 3 tablespoons of oil to heat.

12. Finally, add hot oil and serve.

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