It's a ferocious fish
By VicentaLakin
It is called the European halibut, and it is called the “polyfish” in China. The body is flat, almost round, with the eyes on the left side, with a brown side and a small amount of skin pricks; it is smooth and white without the eye side, and its back fin and hip are not hard and long. The meat is very fresh, and if the steaming time is managed, it's similar to that of the platinum fish, and it's a little longer, and it loses its palate taste, and it spreads with wood。
Recipe Recommendations
- turbot
- onion appropriate amount
- red pepper appropriate amount
- ginger slices appropriate amount
- Lee Kum Kee Steamed Fish and Soy Sauce appropriate amount
- scallion appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for It's a ferocious fish
1
The living fish slaughter and cure。
2
Draw a willow knife in the fish, so that it is evenly evaporated。
3
Two onions and ginger blades are placed in the plate, which allows for a gap between the fish and the plate and for steam to flow。
4
Put the petal fish on the onions, and put ginger and onions on top。
5
Put it in a boiled steam cage for 8-9 minutes and remove the ginger. The time is critical, the time is long, the fish will be swollen, and the taste is bad。
6
Scrambling onions, Paprika. Pour a spoon of onion oil and pour it on ginger。