How to make steamed turbot fish

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  1.Wash the internal organs of the turbot and remove the scales (the white dots in the picture below are the parts where the scales will be removed)

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  2. Score the white part of the fish belly with a knife to facilitate subsequent flavoring

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  3.Spread some salt and cooking wine evenly on the fish body, add some ginger slices and green onions, and marinate for 15 minutes

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  4. Rinse the marinated fish briefly with water to prevent it from being overly salty due to a long marinating time in the early stage (sometimes you forget the time) or too much salt.In addition, the subsequent steamed fish soy sauce will be salty.taste, which can ensure the subsequent fishy taste.Then add fresh ginger and green onions, and put an appropriate amount of cold water into the pot to prepare for steaming.

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  5. Steam a fish for about 10 minutes, discard the green onions, ginger and steamed ones water (very fishy), then add fresh shredded ginger, chopped green onion, minced garlic, soak in an appropriate amount of steamed fish soybean oil, heat the pan with twice the oil for daily cooking, after the oil is hot, pour it from the fish head to the fish body, and you're done.

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  6.Finally served! start!