Steamed bass is a traditional dish in Cantonese cuisine. The white meat of grouper is comparable to that of the famous freshwater mandarin fish. It is mostly produced in the eastern coastal area of Zhoushan. Steaming can maintain the nutrition of grouper to the maximum extent.

Grouper has high nutritional value and is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients. It is a kind of high-quality edible fish with low fat and high protein, and it is advertised by Hong Kong and Macao as one of the four major fish in China.

material

1 live grouper (weighing about 700g), 20g shredded onion, 20g shredded ginger, 5g refined salt, 0.5g sesame oil, 60g soy sauce and 50g peanut oil.

manufacture

1. Put the grouper on the chopping block and knock it out. Put it in hot water at 70℃ and take it out. After the water is too cold, clean the fish scales. Cut a knife on the anus, cut off the gill root, insert bamboo chopsticks into the belly from the mouth to the gill, take out the gill and internal organs together, wash them, and wipe the fish evenly with salt.

. 2. Use 1 long plate, put two chopsticks on the horizontal frame, put the fish on it, sprinkle with shredded ginger, pour 10g peanut oil 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 shredded onion, and sprinkle with cooked oil and soy sauce. Serve.

Process key

Put the bamboo chopsticks on the long board first, and then put the fish. When steaming, the hot air is easy to circulate, which can shorten the heating time and make the whole fish heated evenly. Full firepower, steaming time 10 minute. Steamed for a little longer, the meat and bones are not easy to separate, and the umami flavor is also lost.