The water in the frozen grouper will form ice crystals in the fish. After freezing, the taste of this food will also be lost, and the steamed taste will be worse. Therefore, it is recommended to braise.
The specific method of braising is as follows:
Ingredients: 5 small groupers, garlic, salt, scallion, ginger, cooking wine, a spoonful of Pixian bean paste, vinegar, starch and Redmi pepper.
Steps:
1, the grouper is thawed, cleaned and poured with cooking wine and ginger slices.
2. Add another spoonful of salt.
3. Massage evenly and marinate for at least half an hour.
4. Pour an appropriate amount of oil into the pot. After the oil is hot, fry the grouper once and fry until golden on both sides.
5, the oil of fried fish is not needed, because it is too fishy. Wash the wok or take another wok, pour in a little oil, stir-fry chives, ginger and garlic when the oil is hot, and then pour in a spoonful of bean paste to stir-fry red oil.
6. Pour in two bowls of water.
7. Add the fried grouper.
8. Pour in cooking wine and a little vinegar.
9. Two spoonfuls of sugar and two spoonfuls of chicken essence.
10, and then add appropriate amount of salt according to taste, and crush Redmi pepper.
1 1, stew over medium heat for about 10 minutes.
12, this kind of small grouper is easy to cook, and it can be picked up and put on a plate alone.
13, pour water starch, turn to high heat to collect juice.
14, the soup is sticky and then drenched on the fish.
15, just sprinkle with chopped green onion.