Steamed Halibut
1.
Prepare the ingredients, and the frozen fish will naturally thaw at room temperature
2.
Rinse the fish section under running water, tear off the black film on the fish maw, and only one piece of the fish maw in a bag of fish has the black film
3.
Slice the green onions and spread them on the plate, and spread the fish segments on the green onions.
4.
Ginger slices shredded and sprinkled on the fish, topped with cooking wine
5.
Put an appropriate amount of water in the steamer, bring to a boil on high heat, and put the fish plate in the steamer
6.
Cover the lid and steam on medium heat for 5 minutes, open the lid immediately after 5 minutes
7.
Take out the fish plate, remove the green onion and ginger, pour out the soup in the plate, and drizzle with lemon steamed fish soy sauce
8.
Cut the scallions into thin strips in advance and place them on the fish
9.
Put vegetable oil in a large spoon and heat it over medium heat until it smokes
10.
Quickly pour hot oil on the green onion and fish
Tips:
Tips:
1. To ensure the freshness and tenderness of the fish, remember not to freeze or thaw the frozen fish repeatedly.
2. Steamed fish must be boiled on the water. The fish sections are more easily cooked when they are flattened on the plate. After steaming, the pan will be quickly raised to avoid the meat from getting old. Do not steam the fish with rapid fire, just medium heat.
3. The black film in the belly of the flounder must be removed to reduce the fishy smell; the flounder itself is not too fishy, do not use too much cooking wine, green onion and ginger have played a role in removing fishy
4. Seasoning can be steamed fish soy sauce or light soy sauce
