"Grouper" is as white as chicken and delicious, so it is also called "chicken fish", which can be compared with the famous freshwater mandarin fish. In order to keep it delicious, it is usually steamed with it. Steamed sea bass belongs to Zhejiang recipe, and the main raw material is grouper; The process is steaming, and the production is very simple. The following details the steps.

Wash the grouper, take out the internal organs and put them on a plate. For the convenience of cooking and tasting, both sides of the fish should be cut several times.

Prepare the ingredients, cut them and put them in the butterfly.

Before steaming the fish, put half a piece of shredded ginger on the fish and drizzle with a little peanut oil.

First boil the water in the pot and put it into the steamer.

Steam the fish for 10 minutes (pay attention to the heat to avoid overcooking the fish.

Put peanut oil in another pot, stir-fry the ingredients and smoke, then pour the hot ingredients directly on the steamed fish and steam for 1 min. Steamed sea bass is ready.