Minced Turbot Fish

Overview

Turbot, also known as European flounder, has rich, white and tender muscles, few bone spurs, comprehensive nutritional composition and reasonable proportions. The fins and subcutaneous parts are very rich in collagen. The essential amino acids contained in the fish are both complete and well-balanced. Among them, the content of arginine and lysine is very high, making it very suitable for babies and the elderly and infirm.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• celery
• clear water
• cooked vegetable oil
• cooking wine
• garlic
• green onions
• hongyou douban
• light soy sauce
• old ginger
• old soy sauce
• pickled pepper
• pork belly
• steamed fish with soy sauce
• turbot
• salt
• sesame oil

Ingredients

Steps

1. 1 One turbot fish, remove the internal organs, scrape off the surface suspension with a knife, and cut into pieces; wash and dice the onions, ginger, garlic, and celery, cut the pork belly into dices, and cut the shallots into flowers.

   

2. 2 Cut some shredded ginger and green onions, put them on top of the fish, add some salt and cooking wine, mix well and marinate for more than 20 minutes.

   

3. 3 Cut some ginger slices and green onion segments and put them under the plate. Discard the green onion and ginger on the marinated fish. Rinse it, wipe off the water and put it on the plate. After the water boils, put it in the pot and steam it for eight to nine minutes.

   

4. 4 Onion, ginger and garlic, plus some pickled peppercorns and Sichuan red bean paste.

   

5. 5 While the fish is steaming, start stir-frying the ingredients, add cooked oil to the pan, stir-fry the pork belly cubes over low heat until the oil comes out.

   

6. 6 Add onion, ginger and garlic, stir-fry over low heat until red oil comes out, and stir-fry until flavourful.

   

7. 7 Add appropriate amount of light soy sauce, dark soy sauce, and steamed fish soy sauce.

   

8. 8 Add a little water, bring to a boil, then reduce heat and simmer for two to three minutes, taste for saltiness, and add salt to taste.

   

9. 9 Add celery, a little chicken essence, a drop of sesame oil, mix well and turn off the heat.

   

10. 10 At this time, the turbot fish is also steamed. Take it out and pour out the water used to steam the fish.

    

11. 11 Pour the fried ingredients over the fish, sprinkle with chopped green onion, and it's delicious!

    

12. 12 Appreciate the finished product.

    

13. 13 Appreciate the finished product.