Steamed turbot

Overview

People are divided into refined and vulgar styles, food is divided into refined and vulgar styles, and songs are also divided into refined and vulgar styles. In a world of duality, there are always endless standards for judging good and bad, good and evil, height and shortness, beauty and ugliness, etc. Everyone likes elegant things, so vulgar things naturally become overshadowed. But sometimes I just like vulgar things. Being vulgar can avoid the verbosity of red tape; vulgarity, without the discomfort of being pretentious; vulgarity, to a certain extent, makes me feel more down-to-earth. There is no distinction between good and bad cooking methods, only suitable and unsuitable ones. The same food, different cooking methods, different moods, the taste of the food will be different. No wonder my friends say that the taste of my cooking changes. Different moods, different states, of course the things produced will be different. Who makes me so willful? Steamed turbot is always served at every banquet, probably because I don’t want to drown out the fragrance of the fish with chili peppers, and I would rather enjoy the deliciousness of the fish. There are many kinds of food, fresh, delicious, bright and so on. Today’s protagonist, steamed turbot, is the fresh, light and elegant style of edible fish. There is no superfluous taste, only the natural and fresh taste, which is authentic and valuable without any modification.

Tags

• hot dishes
• home cooking
• seafood
• chili
• cooking wine
• old ginger
• onions
• steamed fish with soy sauce
• turbot
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Slice the ginger; cut the green onion into sections; cut the pepper into shreds and set aside

   

3. 3 Slaughter and clean the turbot fish, and score the back and front with a knife (it will taste better)

   

4. 4 Put part of the ginger slices and green onion segments into the bottom of the bowl (to allow steam to circulate), place part of the ginger slices and green onion segments on the fish, sprinkle with appropriate amount of cooking wine and salt, put it in a steamer and steam for 15 minutes on high heat

   

5. 5 Pour off the excess water from the steamed fish, heat the pot, pour in an appropriate amount of oil, put the green onion and chili shreds on the fish, pour the hot oil on the spices, pour an appropriate amount of steamed fish soy sauce and serve