Steamed Turbot

Name: Steamed Turbot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Turbot; Some ginger; Some shallot; Some chili; Some Cooking Wine; Some salt; Some Steamed Fish Soy Sauce

by Food Fun Vegetable House

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

People can be refined and vulgar, food can be refined and vulgar, and songs can be refined and vulgar. In a dualistic world, there are always inexhaustible criteria for judging good and bad, good and evil, tall and short, beauty and ugliness, etc. Everyone likes elegant things, so vulgar things are naturally overshadowed.
But sometimes I prefer vulgar things. Vulgar, which can avoid the red tape; Vulgar, without the discomfort of pretentiousness; Vulgar, to a certain extent, I think it is more grounded.
There are no good or bad cooking methods, but only suitable and unsuitable. The same food, different cooking methods, and different moods make the food taste different. No wonder my friends say that I have a variety of tastes in cooking. Different moods, different states, and of course different things are made. Who makes me so self-willed.
You can always eat steamed turbot at each banquet. I don’t want to submerge the fragrance of the fish with pepper and pepper. I would rather taste the deliciousness of the fish.
There are many kinds of food, fresh, delicious, distinctive and so on. Today's protagonist steamed turbot is the fresh, light and elegant style of edible fish. There is no extra flavor, only the natural and fresh flavor, which is true and valuable without modification. "

Ingredients

1 piece Turbot
Some Ginger
Some Shallot
Some Chili
Some Cooking Wine
Some Salt
Some Steamed Fish Soy Sauce

Steamed Turbot

1. 1. Prepare the ingredients in advance

2. 2. Cut the old ginger; cut the green onion into sections; cut the chili into shreds and set aside

3. 3. Kill the turbot and clean it with a knife on the back and the front (it will taste better)

4. 4. Put part of the ginger slices and green onion segments into the bottom of the bowl (let the steam circulate), and put a part of the ginger slices and green onion segments on the fish, sprinkle an appropriate amount of cooking wine and salt into the steamer and steam for 15 minutes

5. 5. Pour out the excess water from the steamed fish, heat the pot, pour in an appropriate amount of oil, spread the shallots and chili shreds on the fish, pour the hot oil on the spices, and pour an appropriate amount of steamed fish sauce Oil is ready to eat

Tips:
1. The internal organs and gills of the turbot must be cleaned to avoid affecting the taste of the fish
2. Diagonal or tic-tac-toe patterns on the fish body can make the fish more flavorful
3. Pour hot oil on the shallots and chili shreds to increase the delicious flavor of the fish