Tiger grouper is a grouper common fish, belonging to the warm water offshore deep-sea fish, meat is very tender, very rich in nutrients, loved by foodies, is regarded as a superior delicacy, I personally like the tiger grouper, but also for the tiger grouper practice for many times to find out and learn from, the most mainstream way to eat is to sashimi and steaming, I personally prefer steaming because of the hygiene and health, today I'd like to introduce a detailed Today I will introduce the specific operation method of steaming tiger grouper, welcome colleagues to criticize and correct.

1. Steaming fish must choose fresh and live for the best, generally about 2.5 pounds suitable for family consumption, the appearance to choose a clear stripes, the vitality of the tiger spotted.

2. Handling of tiger salmon knives should be sharp, first chopped to remove the gills of the fish viscera, scalded with boiling water to remove the fish body mucus, hanging off the fish scales, in the fish belly with a knife chopped to the tail, along the belly side of the fish spine cut down from the inside of the removal of the spine, the two sides of the body of the fish to play a willow leaf flower knife or a crucifix knife, in the body of the fish with five grams of fine salt coated the fish placed inside the pot, add ginger, small onion, appropriate amount of Soy sauce, cooking wine repeatedly rubbed a few times to make it flavored, left for ten minutes.

3. Ginger appropriate amount of thinly sliced, white onion appropriate amount of thinly sliced, carrots or fresh red pepper appropriate amount of thinly sliced, these ingredients with a large bowl of water to soak until rolled, steamed fish soy sauce one hundred grams of standby (you can go to the supermarket to buy a certain mark brand), high-quality blending oil fifty grams of standby.

4. to marinate the tiger grouper belly down, two side of the fish meat towards the two sides of the fish plate in the separation, fish head up, fish on the surface of the ginger, small onions, long section, high heat boiling steamer, put the fish plate on the steamer cover the lid on the high-flame steaming for six minutes, should not be more than eight minutes, after many years of practice, the time of six to seven minutes of fish is the most tender and the shape of the appearance of the best.

5. Take the fish plate out, pay attention to the hot hands need to take protective measures, pick off the fish on the surface of the ginger slices of small onions, the steamed fish soy sauce along the edge of the plate poured into the fish on the mattress with water soaked ingredients, frying pan oil burned ninety percent of the temperature of the oil quickly poured in the ingredients on top of the can.