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2. After buying fresh turbot at the market (the weight is preferably about 1 catty and a half), ask the vendor to clean it up and remove the viscera and gills. After returning home, rinse the processed fish with clean water repeatedly until it is completely clean without leaving blood
3. Use a knife to cut 3 flower knives diagonally on the fish, this is to make the fish cooked faster and taste better. Spread the body and belly of the fish with salt and cooking wine, and marinate for 10 minutes
4. Put an appropriate amount of water in the steamer to boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish in the steamer
5. Steam on high heat for 7-8 minutes to identify whether the fish is steamed. You can use chopsticks to pierce the fish. If the chopsticks pass through the fish body effortlessly, it proves that the heat is just right.
6. During the steaming of the fish, cut the green onions or chives into thin shreds, the thinner the better. Soak the chopped green onions in cold water for a while to wash away the mucus. After soaking and washing, the green onions will curl up naturally
7. After the fish is steamed, throw away the ginger and green onions, and discard the water that oozes when the fish is steamed. Arrange the chopped green onion and red pepper evenly on the fish
8. Heat 2 tablespoons of oil in the wok, turn off the heat when 80% is hot (the oil is smoking), prick the oil on the green onions
9. While the cooking pot is still warm, pour in the Lee Kum Kee steamed fish soy sauce and add a small amount of water
10. Finally, pour the hot soy sauce along the edge of the steamed fish dish and surround it with an appropriate amount of coriander.
