(a) The average meat content of freshwater grouper is 78.8%, the moisture content in muscle is 76.00%, crude protein is 18.90%, crude fat is 3.00% and crude ash is 1.73%. The muscle contained 18 amino acids with a total amino acid content of 15.74% (in fresh samples), of which the content of 8 essential amino acids was 6.88%, accounting for 40.60% of the total amino acids, and the content of 4 fresh amino acids was 7.08%, accounting for 44.98% of the total amino acids. The essential amino acid index (EAAI) is 74.84; the branch/aromatic value of amino acids (BCAA/AAA) is 2.22. The saturated fatty acid accounts for 34.09% of the total fatty acid content, and the unsaturated fatty acid accounts for 65.91% of the total fatty acid content, among which the content of DHA is rich, accounting for 6.95% of the total fatty acid content. Mineral content is rich. The results of the comprehensive analysis showed that the freshwater grouper is a kind of high quality freshwater fish with high nutritional value.

(2) grouper porridge practice:

Materials

Soup: 150g of dried small fish, 50g of winter vegetables, 200g of grouper bones

Materials: 1 grouper, 500g of pearl rice

Marinade: 3ml of oyster sauce, 2ml of soy sauce, 2ml of Huadiao wine, 20g of cornstarch

Practice

Practice

This is the first step to make grouper porridge. p>1, first use the dried small fish, winter vegetables, grouper bones boiled into a soup, and then filtered standby.

2, after the pearl rice clean, into the electronic pot (you can also use ordinary rice, but it is recommended to use pearl rice, because pearl rice out of the porridge is more cotton)

3, after the broth is also poured into the pot, in the simmering for 3 hours.

4, the grouper meat with marinade.

5. After that, put the grouper meat into the pot and steam it.

6. After the porridge is cooked, put the fish on top of the porridge.

Tips

You can also eat it with some green onions, salted eggs, and fritters.