Grouper is often eaten a grouper sea fish, steamed out of the meat is soft and tender, the fish skin popping teeth, pouring steamed fish soy sauce that is really the taste of the sea. Ordinary farmed grouper is generally in the 50 yuan a catty or so, wild expensive, 100 yuan or so like grouper, tiger fish, golden pomfret, halibut, sea bass, yellowtail and other seafood fish, depending on the size of the head on the cage steaming eight - nine minutes out of the cage, less than a minute is not ripe, more than a minute too old. This steamed fish tender, maximize the seafood to maintain the original flavor.

Prepared salt, soy sauce, sugar, oil to make juice heating poured in the fish body, will be boiling oil dripping all over the fish body, plus green onion decoration.

Add seasonings: cooking wine, oil, sugar, a little pepper. Boil water, steam on the pot, ten minutes off the heat. Take away the scallion and ginger, sprinkle some chicken essence on the fish. Frying pan with steamed fish soy sauce to cook a little, pour on the fish. A delicious fish is finished.

Species suitable for doing steamed fish are: grouper, turbot, guppy, sea bass, summed up is tender meat, spiny and flat body of fresh live fish suitable for doing steamed fish without fishy and salty sea fish, but also rich in sea fish in the unique rich minerals and amino acids, the so-called fish and the bear's paw both. Because it is white and tender meat, fragrant, no fishy flavor, meat for garlic cloves, the most suitable for steaming, but also very suitable for children to eat fish!

And ordinary life, or to steam perch for the most, because with the osmanthus fish, turbot compared to the price of perch is really affordable a lot, and steaming out of the flavor, in no way worse than the osmanthus fish, so steaming perch has become the most popular practice for us common people.

I like to choose the kind of fish with fewer fins to do the steaming, so that it is also convenient for children to eat. In particular, the steamed osmanthus fish and steamed sea bass have a very good taste, and the steamed fish tastes very tender. Steamed fish has better nutritional preservation. The following is a detailed description of how to make steamed sea bass and steamed osmanthus fish, which I often do. , the texture is very popping, a special kind of gelatinous and smooth on the fish! Finally left to the steamed sea bass, at least it is a famous dish! Of course, I am not a chef.