1. If you buy turbot at the market, ask the hawker to clean it up and wash it with clean water repeatedly after returning home until it is completely clean without leaving blood. Cut the fish with a knife diagonally on the fish, and then wipe the body and belly of the fish with salt and rice wine, and marinate for 10 minutes.
2. Put ginger, green onion and garlic cloves on the bottom of the steaming pan
3. Put the fish on the plate, put the right amount of ginger and green onion on the fish
4. Put an appropriate amount of water in the steamer to boil, put the fish in the steamer, and steam for 7-8 minutes on high heat
5. 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. Pour in steamed fish soy sauce, heat 2 tablespoons of oil in another pot, turn off the heat when 80% is hot (the oil is smoking), and stab the oil on the green onions.
Tips:To distinguish whether the fish is steamed, you can use chopsticks to pierce the fish. If the chopsticks pass through the fish without effort, it proves that the heat is just right.
