1, remove the scale first.
2. Then remove the gills, and the grouper must be taken out together with the fish viscera.
3. Slice the fish under the back with a knife and cut it into the middle of the fish. Note that the fish is attached to the fish, then turn the sliced fish upside down and change the cross knife on the fish.
Seasoning: Shaoxing wine, steamed fish with soy sauce, shredded onion, shredded Sichuan pepper, chopped onion with coriander (3cm), ginger, Sichuan pepper, coriander, salad oil, and oil consumption.
1, take out an oval plate, which is bigger than fish, and then put the onion (10cm) and ginger slices on the bottom of the plate.
2. Then put the fish with the changed knife on the onion and ginger, apply oil-consuming drops on the fish and seal it with plastic wrap.
3. Put it into a boiling steamer, cover it and steam for 12 minutes. If the steamer at home is not closed properly, steam for another 3 minutes.
4. After steaming, put the fish in another container, and put coriander, shredded onion and shredded Sichuan pepper on the fish (in small piles).
5. Then sprinkle with steamed fish and soy sauce. As for the dosage, adjust the salinity according to your taste, and finally wash the oil.
6. Scoop salad oil into the pot and heat it to 80% hot oil temperature (there is no bubble on the oil surface, and there is a slight blue smoke floating out, which is 80% oil temperature at this time), then pour the hot oil on the shredded onion and steam out the tiger spots.