Steamed Chinese Bass
Features: this product is easy to separate flesh and blood, with smooth skin, neither fat nor greasy, sweet and sour.
Ingredients: 1 fresh grouper (about 700g).
Seasoning: 20g shredded onion, 20g shredded ginger, 5g refined salt, 60g soy sauce, 0.5g sesame oil and 50g peanut oil.
The production process (1) put the grouper on the chopping board to stun, put it in hot water at 70℃, take it out, cool it with clear water and clean it up; Cut a knife on the anus, cut off the gill root, insert bamboo chopsticks from the mouth to the gill into the belly, take out the gill and internal organs together, wash them, and wipe the fish evenly with salt.
(2) Put 1 long board and two chopsticks on a horizontal frame, put the fish in, sprinkle with shredded ginger, pour peanut oil (10g) on the fish, and put it in a steamer; Put the remaining oil and soy sauce in a steamer in a bowl, steam over high fire for about 8 minutes until it is just cooked, take it out, sprinkle with chopped green onion, pour in cooked oil and soy sauce, and serve.
Method for frying grouper pieces with fragrant sauce
The special fish pieces are golden yellow, crisp outside and tender inside, and delicious. ?
The raw material is 300 grams of net grouper. 1.5g refined salt, 5g sesame oil, 40g dry starch, 40g clean eggs, 300g bread crumbs, 1500g edible oil (actual oil consumption is 100g). ?
Production process?
Routine slaughter of grouper. Descaling. Remove gills, gut, viscera, head and tail, change two pieces, chop them into long squares with a length of 5cm and a width of 3cm, marinate them with refined salt and sesame oil, break up the eggs, add starch, beat them into egg paste, and wrap them evenly on the fish pieces.
Then pat the crumbs on each piece. Heat a wok with high fire, add cooking oil, when the heat reaches 50% (about 125℃), add fish pieces and fry over medium fire until golden brown. ?
Steamed grouper with coriander and onion
Ingredients: grouper? Onions? Ginger?
Seasoning: light soy sauce, light soy sauce and a little oyster sauce.
Practice: Wash the grouper, put the ginger on the noodles, and then steam it over high fire.
Coriander, put onion on the fish noodles, boil the oil, pour it on the fish noodles, and add seasoning.
Stewed cabbage with grouper
Preparation materials: fresh grouper, cut a knife, marinate with a little salt for half an hour, put the fish head in another soup pot, stew the fish soup, and keep the fish stew.
1. Don't touch the pan. Put ginger slices and a little dried pepper in the hot oil, then add fish, vinegar, a little salt (just added salt, so less), a spoonful of sugar, a little soy sauce and cooking wine. Sprinkle onions on it. About 2 minutes, pour the fish soup stewed with fish head, just enough to drown the fish.
2. Cut the cabbage into pieces, pay attention to connecting the cabbages, first cut into crosses, then cut into small pieces to form a triangle ... cut half an onion, cut the onion into crosses, and then cut it into small strips. I think fish with onions has a special taste. Garlic cloves are mashed.
3. After the fish is cooked for about 5-6 minutes, put the cabbage in the pot and try to fill it in an empty place. Sprinkle onion on it, because it will soften and give off fragrance when it is hot. Sprinkle garlic cloves in.
Continue to cook until the soup is almost dry. If you can't make it, you might as well save some soup. It is necessary to pour soup on rice! This is when the fish is about to be cooked. Eat cabbage with fish soup, so it will be delicious when cooked.
Fresh fried fish fillets?
Ingredients: Grouper meat, pea pods red pepper, yellow pepper, egg white, half a salt, half a teaspoon of pepper, a little starch, half a teaspoon of cooking wine, half a teaspoon of water starch, half a tablespoon of sesame oil and a little water.
Exercise:
Grouper meat 300g, pea pods 10, red pepper 1 0, yellow pepper 1 0, half egg white, half teaspoon of salt, a little pepper, half teaspoon of starch, 2 tablespoons of cooking wine, half teaspoon of salt, half teaspoon of water starch, a little sesame oil and a proper amount of water.
1, fish slice, marinate with seasoning (1) 10 minutes;
2. Wash red and yellow peppers, cut them open, remove seeds and cut them into small pieces. Pea pods will tear off the old tendons and wash them for later use;
3. Oil the grouper slices, take them out, stir-fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, and then stir-fry them with pea pods;
4. Mix the seasoning (2) evenly, pour it into the pot, and then stir the fish fillets together to serve.
The specific method of dry burning grouper: a small grouper, washed and coated with raw eggs, then fried on both sides in a hot oil pan until brown, and then added some onions, ginger and garlic. When it is also fried, the prepared cooking wine will be prepared in advance. Sauce, vinegar, sugar and salt are mixed together and poured into the pot. Turn the fish over after 2-3 minutes, and pour it into the plate after 2-3 minutes.