1. First wash the turbot, put a small amount of salt and cooking wine to marinate; put the chopped green onions and ginger into the plate, which can be stuffed into the mouth of the fish, the cut on the back, and a layer under the belly Place the red peppers randomly.
2. Bring the white water to a boil on high fire, put the fish plate (must use a high-temperature plate), cover and simmer for 8-9 minutes on high heat (if you want the fish to be more chewy, just 7 minutes), turn off the heat and simmer 3 minutes, ready to cook
3. Take out the fish plate, take out the green onions and ginger, put on the green onions, red pepper, and a small amount of tempeh sauce. Finally, put the oil in the hot pan, and pour the oil on the fish, and the fragrant fish will be out of the pan when placed!
