Turbot Fish with Black Bean Sauce
by Tianshan Cocoa
Favorite
Difficulty
Easy
Time
1h
Serving
2
Turbot is rarely eaten in my house, and the most eaten is in restaurants, because it is an uncommon seafood and it is hard to see in the market. I checked the information and found out that the origin of this turbot was Europe. my country only introduced it to Shandong in 1992. Because turbot is delicious and nutritious, it has very strict requirements on the environmental conditions for breeding, and there are not many breeding, so the price It's very expensive. I sent it from a friend. I haven't seen it in the market. Unless it's a seafood wholesale place, it's rare.
Turbot, its scientific name, is a high-quality aquatic product with thick and white muscles and high glial protein content. It has a good moisturizing and beautifying effect on the skin, and can nourish the kidney and brain. Regular consumption can nourish fitness and improve human immunity. force.
Turbot: It has the effects of warming the stomach, neutralizing, calming down the liver-yang, dispelling wind, treating arthralgia, cutting malaria, benefiting the intestines and improving eyesight."
Turbot, its scientific name, is a high-quality aquatic product with thick and white muscles and high glial protein content. It has a good moisturizing and beautifying effect on the skin, and can nourish the kidney and brain. Regular consumption can nourish fitness and improve human immunity. force.
Turbot: It has the effects of warming the stomach, neutralizing, calming down the liver-yang, dispelling wind, treating arthralgia, cutting malaria, benefiting the intestines and improving eyesight."
