Come in and prepare the head of the steamed fish material to obtain the white onion spare, the remaining end of the green onion rolled up and shredded. Cut and set aside, next cut a little. Ginger shredded and then cut a little shredded red pepper to match the color. Black put three kinds of 17 after the bundle for to the next step. This side to prepare a golden sand, two grouper, put your predicted call is a kind of barrel of several fish. Common grouper are eastern star-spot, tiger-spot, sima-spot, and green-spot. Grab the stuffed cloth in your hand and use the tip of the knife to cut the major artery in the neck, then put it into the water and let it bleed naturally for one to two minutes.30 Try not to stun the fish by slapping it when you do this. There is a chance that blood may remain inside the fish if you do so. The presence of blood will cause the whole fish to become fishy and will also affect the sellability.

Grouper usually have scales on the head as well. Once removed, wash it over with water and scrape the small scales off each part with a knife. The head area of the fish is most likely to have the small side remaining. Cut a slice through the butt of the fish and use your fingers to hook off the intestines. Then cut the gills with scissors while removing the guts. This is done to maximize the integrity of the whole fish. After the guts are washed, separate the fish intestines from the fish belly. Fish intestines are called fish buttons in Cantonese cuisine and are the crispiest part of the whole fish. Generally speaking seafood hotels. Cut the processed fish buckle, scrape clean the mucous membrane inside. This cleans the grouper to completely clean the internal guts. There will be a dark line all over the fish. Lightly cut on the knife, the purpose of this said is to let the fish in the steaming of the full heat, increase the appearance of selling, reflecting the freshness of this fish.

The next step is to put the fish on the plate on the pot to steam, put the fish on the plate, put the note opened the knife in the bottom of the hair on the ground, so that it can be evenly gloved put on the fish buckle, inside the ginger and green onions, you have to a little bit of rice wine to go to the fishy, compete and then drizzled with a little bit of peanut oil, the next step is to put the fish on the pot to steam the project up, help me buy a good fish, cover the cover, probably steam eight to ten minutes or so. Take advantage of the time to steam fish, now burn a little peanut oil, peanut oil to white smoke for ten minutes, with chopsticks into the last neck, can be inserted on behalf of already cooked. Take out the fish, arrange the filling ginger, red pepper wire, so that you can steam a fresh steamed fish, and then hot oil drizzled onto the shredded green onions to stimulate the flavor. Plus preheat the steamed fish soy sauce soy sauce to 70? The purpose of preheating is to prevent the old soy sauce from washing out the fish. Now share a little knowledge, if the fish eyes pop out after steaming, it means this fish is fresh. The opposite is true for eyes that sink down, and live fish are cracked when they are steamed. Dead fish, no matter how you steam it, it is very much intact. A very fresh steamed fish is finished.