Steamed Turbot
by Eyebrow delicacy
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Rinse the turbot after cleaning.
2. Spread salt on both sides, add a little more cooking wine and marinate for 15 minutes.
3. Add a spoon of sugar to the light soy sauce and stir well for later use.
4. Remove the excess cooking wine from the turbot, and put the chopped green onion and ginger on the bottom and top.
5. Pour cold water into the pot. After boiling, steam on medium heat for 8 minutes and turn off the heat.
6. Turn off the heat and steam for 5 minutes before boiling.
7. Remove the shredded green onion and ginger and the steamed water, pour in the prepared light soy sauce (pour the steamed fish soy sauce directly into the steamed fish soy sauce), put on the shredded green onion, ginger and red pepper, and pour in the hot smoking oil That's it.
8. . .
Tips:1. Steamed fish is usually about 1 catty in size. I am 1 catty fish. Steaming for 8 minutes is a little bit too much. I think it should be enough to steam for 7 minutes.
2. When marinating, use more cooking wine to remove the fishy smell.
