How to make steamed turbot fish the best and how to make steamed turbot fish delicious?

Preparation of steamed turbot.

Remove the internal organs of the turbot, wash it, drain it and serve it on a plate. To prepare the steamed turbot fish Step 1

Sprinkle salt on both sides of the turbot, pour some cooking wine and marinate for 15 minutes. To prepare the steamed turbot fish Step 2

Shred the ginger and green onion, and dice the red pepper for later use. Mix well with light soy sauce and sugar, or you can use steamed fish soy sauce instead. To prepare the steamed turbot fish Step 3

Put some ginger and green onion on both sides of the marinated turbot, put it in a steamer and steam it for 7 minutes (the timer starts after the water boils), turn off the heat and simmer for another 5 minutes. To prepare the steamed turbot fish Step 4

Pour out the steamed soup, remove the ginger and green onions, serve on a plate, re-stack the ginger, green onions, diced red pepper, drizzle a few spoonfuls of the prepared light soy sauce, and finally drizzle a little hot oil.

Method 2: 1Remove the internal organs, clean and drain the fish. Make a few cuts on both sides of the fish, so that it is easier to absorb the flavor.

2.Beat the ginger and garlic apart, and chop the chives into finely chopped green onions.

3.Take a spoonful of salt and spread evenly on the body of the turbot.

4.Add another spoonful of soy sauce and spread evenly on the fish.

5.Pour a spoonful of cooking wine over the fish.

6.Sprinkle ginger and garlic cloves on the body and belly of the fish.

7.Put on the pot and steam on high heat for about 10 minutes. Everyone chooses the time to steam the fish according to the different kitchen utensils of each family.

To tell if the fish is steamed, you can use chopsticks to insert them into the fish, and if the chopsticks pass through the body of the fish without difficulty, it proves that the fish is steamed. Or see if the fisheye bursts out, and it is steamed when it bursts.

8.Remove the steamed fish from the pan. Ginger and garlic cloves can be removed according to personal preference.

9.Sprinkle the chopped green onion evenly over the fish.

10.Remove from the heat and pour an appropriate amount of cooking oil. Cook until the oil is hot.

11.Pour the hot oil evenly over the fish.

12.The steamed turbot fish is out of the pot.

Tip 1: To identify whether the fish is steamed, you can use chopsticks to insert it from the fish, if the chopsticks do not effortlessly pass through the fish, it proves that the heat is just right and the fish has been steamed. Or see if the fisheye bursts out, and it is steamed when it bursts.

3. Many people use steamed fish soy sauce when steaming fish, and this can be selected according to personal preference.

4. Steamed fish does not use monosodium glutamate to improve freshness, one is that soy sauce and cooking wine itself have the effect of freshness, and the other is that the fish itself is fresh, and too much addition of monosodium glutamate will destroy the umami of the fish itself.

5. Steamed fish should not be seasoned with too much salt, a little lighter can eat the umami of the fish, this is added according to personal preference.

Steps to prepare steamed turbot fish.

Steps to prepare for steaming turbot fish: 1 1 Draw a few knives in front of the turbot, spread evenly with salt, light soy sauce and pepper, and marinate for more than 10 minutes.

Steps to prepare steamed turbot fish: 2 2 When marinating the fish, prepare green onions, ginger and garlic.

Steps to prepare for steaming turbot fish: 3 3 Put the marinated fish into the steamer, spread the green onion, ginger and garlic on top of the fish, and steam it over high heat for about 12-15 minutes.

Steps for steaming turbot fish: 4 4 When steaming the fish, chop the red pepper and shallots, shredded the green onions, and coriander for later use.

Steps to make steaming turbot fish: 5 5 After the fish is steamed, take out the green onion, ginger and garlic on the body.

Steps to prepare steamed turbot: 6 6 Pour the juicy water from the plate into a small bowl for later use.

Steps to prepare the steamed turbot: 7 7 Pour the ingredients prepared in step 4 into a small bowl with fish juice.

Steps to prepare the steamed turbot: 8 8 Put sesame oil in a wok and burn until it smokes.

Steps for steaming turbot: 9 9 Add the boiled oil to step 7.

Steps to steam the treasure fish: 10 10 Finally, pour the fragrant seasoning sauce evenly into the fish.

1. Prepare ingredients: treasure fish, ginger, green onion, chili, rice wine, pepper, steamed fish soy sauce.

2. Clean the internal organs of the treasure fish, remove the hard shell, clean and drain the water, put the front and back of the treasure fish on the plate, wash the green onion and ginger, shred the ginger, cut the green onion into sections, and spread it evenly on top of the treasure fish, and then add pepper and rice wine.

3. Evenly wipe the fish on both sides, marinate for ten minutes, after marinating, prepare the steaming hood to rent the plate, put two pairs of chopsticks in the steaming plate, put the fish in, put the ginger shreds and green onions evenly spread.

4. Add water to the steamer, put the treasure fish in it and steam it for 8 to 10 minutes, prepare a little green onion and ginger shreds, chili shreds, take out the fish after steaming, and pick out the ginger and green onion segments on it.

5. Spread the shredded green onion and ginger and chili pepper, pour the steamed fish and soy sauce along the edge of the plate, if not, you can also replace it with seafood soy sauce, burn some hot oil, and pour it evenly on the fish, the meat is smooth and tender, and the taste is delicious.

Ingredients: Prepare a fresh treasure fish weighing about one pound, 1 green onion, 1 piece of ginger, 5 grams of salt, 1 tablespoon of 15 ml cooking wine, an appropriate amount of steamed fish soy sauce, oil, and an appropriate amount of shredded red pepper.

Ant suspicion method: 1. After slaughtering the prepared treasure fish, remove the internal organs, and rinse them with water repeatedly until they are completely clean, so as not to remove lead and leave blood.

2. Use a knife to cut 3 flower knives on the body of the treasure fish, this is to make the fish cook and flavor faster. Rub the whole body and belly of the fish with salt and cooking wine, and marinate for about 10 minutes.

3. Put an appropriate amount of water in the prepared steamer and bring to a boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish into the steamer.

4. Choose high heat to steam for 7-8 minutes, if you don't know whether the fish is steamed, then you can use chopsticks to stab the fish, if the chopsticks do not struggle through the fish, it proves that the heat is just right, if not, you can extend the steaming time.

5. During the steaming of fish, cut the green onions or chives into thin strips, the thinner the better, put the shredded green onions into cold water and soak them for a while, remove the sticky good liquid, and the shredded green onions will naturally curl up after soaking and rinsing.

6. After the treasure fish is steamed, throw away the ginger and shallots, and pour out the water that oozes out of the steamed fish. Placing the sliced green onions and red peppers evenly on the fish not only looks good, but also adds umami.

7. Heat 2 tablespoons of oil in a wok, turn off the heat when it is hot (the oil is smoking), stab the oil on the shredded green onions, pour in the steamed fish soy sauce while the oil pot is still warm, and then add a small amount of water.

8. The last thing to do is to pour the hot soy sauce water along the edge of the steamed fish fish plate and add an appropriate amount of coriander.

Efficacy: Steamed treasure fish, delicious and nutritious, not only delicious and fragrant, but also can supplement a lot of calcium, can beautify skin care, appetize and strengthen the spleen, and enhance physical fitness.

Ingredients: 500g turbot fish, 1 piece of ginger, 3 shallots, 2 millet peppers.

Steps:1Wash the treasure fish, cut 3 knives on the abdomen to absorb the flavor, put in half a spoon of salt, 1 spoon of cooking wine and marinate for 10 minutes. Slice the ginger, cut the millet pepper into rings, cut the green onion into white sections, and shred the green onion leaves. Spread the ginger slices and green onion on the bottom of the plate and the fish.

2.Put it in a steamer and steam for 8 minutes, pour out the water on the plate after serving, take out the ginger slices and green onions, and put the chopped chili rings and shredded green onions.

3.Put an appropriate amount of oil in the pot, boil the oil to 5 hot, put 2 spoons of steamed fish soy sauce and 1 spoon of cold water in the oak, mix well and pour it on the fish.

Material. 1 fresh treasure fish (about 1 and a half catties), 1 green onion, 1 piece of ginger, 1 teaspoon of salt (5 grams), 1 tablespoon of cooking wine (15ml), appropriate amount of Lee Kum Kee steamed fish soy sauce, oil, and shredded red pepper.

Method. 1. After buying fresh multi-treasure fish at the market (the weight is best about 1 and a half catties), ask the vendor to clean up and remove the internal organs and gills. After returning home, rinse the processed fish repeatedly with clean water until it is completely clean and does not leave any blood.

2. Use a knife to cut 3 flower knives diagonally on the fish, this is to make the fish meat cook faster and absorb the flavor. Rub the inside of the fish body and belly with salt and cooking wine and marinate for 10 minutes.

3. Put an appropriate amount of water in the steamer and bring to a boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish into the steamer.

4. Steam over high heat for 7-8 minutes to identify whether the fish is steamed, you can use chopsticks to stab the fish, if the chopsticks do not effortlessly pass through the fish, it proves that the heat is just right.

5. During the steaming of fish, cut the green onions or chives into thin strips, the thinner the better, and soak the shredded green onions in cold water for a while to wash off the mucus, and the shredded green onions will naturally curl up after soaking and rinsing.

6. After the fish is steamed, throw away the ginger and shallots, and pour out the water oozing out of the steamed fish. Arrange the chopped green onion and red pepper evenly on the fish.

7. Heat 2 tablespoons of oil in a wok, turn off the heat when 8 is hot (the oil is smoking), and stab the oil on the shredded green onions.

8. While the pot is still warm, pour in the Lee Kum Kee steamed fish soy sauce and add a small amount of water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish plate, and use an appropriate amount of coriander to surround the edge.

Thank you!

Turbot fish flower knife, marinated in fine salt cooking wine, green onion and ginger slices, steam for eight minutes, pour hot oil.

Clean up the turbot, add green onion and ginger, put it in the steamer, add green onion and ginger, and pour hot oil.

Rinse the fish processed by the fishmonger with water, and make several lines on the front and back to make it taste good. Smear the fish with salt, cooking wine, light soy sauce, balsamic vinegar, then pour off the excess seasoning, cover with plastic wrap and put it in the microwave for 10 minutes, because it is just enough for the slope of the microwave oven.

Blanch the turbot fish in a pot first. Take it out again, add some light soy sauce, salt, dark soy sauce, and marinate. Then put it on the pan and add a little green onion, ginger and garlic. Steam.

Clean up the turbot, add green onion and ginger, put it in the steamer, add green onion and ginger, and pour hot oil.

First of all, you can prepare a treasure fish, then make a few cuts on the surface of the treasure fish, pour in some soy sauce, and steam it directly on the pot for ten minutes.

First of all, prepare the corresponding ingredients, clean the ingredients and put them in the pot, add the appropriate condiments, sauces and water, and wait for 30 minutes, the food is ready, and it is very delicious.