Steamed Turbot
1.
Clean the turbot, control the moisture, put a little salt on the surface of the fish and marinate for about 20 minutes.
2.
Add water to the pot, bring to a boil over medium heat, add the fish, and steam on medium heat for 10 minutes. Stuffed for 5 minutes after turning off the heat.
3.
Wash the green onions and cut into inch sections.
4.
Mix 2 tablespoons of steamed fish soy sauce with 3 tablespoons of cold water to make a bowl of juice.
5.
Take out the steamed fish, remove the ginger slices, and pour out the soup.
6.
Gently place the fish on another clean plate and place the scallions on it.
7.
There is some oil in the frying spoon and heat it until it smokes.
8.
Pour hot oil on the green onions.
9.
Pour the adjusted bowl of juice on the fish. OK!
Tips:
1. To steam fish, boil the water before putting it in, and the fire should be large, generally medium heat is fine.
2. Use a stainless steel plate to steam fish to heat up faster. 500g fish is steamed for 9 to 10 minutes. If you use a porcelain plate, you can add it for about one minute.
