1. Turbot is usually the most suitable for about one pound! When you buy it, you can let the boss kill it, go home and wash it up and put it on the plate, and make a double knife on the back for easy taste
2. Marinate with salt and cooking wine for a while, sprinkle shredded ginger and green onion under the belly of the fish and on the back of the fish, sprinkle some sugar and monosodium glutamate, add water to the pot and bring the fish to a boil before steaming
3. It will be cooked after about 10 minutes of steaming (if the fish is large, the steaming time can be lengthened, and if the fish is small, the steaming time can be shortened). Pour in the steamed fish oil
4. In another pot, heat the oil
5. Sprinkle shredded green onions and red pepper on the back of the fish, pour the hot oil on it and saute it, then it's ready to be served
