Raw Materials

One grouper (weighing about 1000g). 50 grams of lard. 5 grams of refined salt, 0.5 grams of monosodium glutamate, 15 grams of wine, 5 grams of green onion. Soy sauce 25 grams, ginger 10 grams.

Method

Slaughter the grouper, wash. Grave 5 knives on both sides of the fish body and cut the lard into 10 slices. Stuff each slice of fish with lard, 1 slice of ginger and green onion. Take another cup. Add salt, soy sauce and wine and steam the fish together in a steamer over high heat until the fish is cut and boned. Pick off the green onion, ginger, lard piece, sprinkle with monosodium glutamate (MSG), with steamed soy sauce flavor can be eaten.

Features

The fish shape is complete, the fish meat is tender, fat and smooth, and the fragrance is rich.

Fried Grouper Pieces

Features Fish pieces are golden, crispy outside, soft and tender inside, fresh and flavorful.

Raw materials 300 grams of net grouper. Salt 1.5 grams, 5 grams of sesame oil, 40 grams of dry starch, 40 grams of net egg, 300 grams of breadcrumbs, 1500 grams of cooking oil (100 grams of oil consumption).

Production process

Regular slaughter grouper. Remove scales. Remove gills, disemboweled and gutted, remove the head and tail, change the two pieces, chopped into long 5 cm, 3 cm wide rectangle, with refined salt, sesame oil marinated, the egg beaten with starch, stirred into egg paste, evenly wrapped in the fish on the block,

Then shoot the breadcrumbs crumbs on each piece. Warm a wok over high heat, add cooking oil and heat to 50 percent (about 125 degrees Celsius), then add the fish and deep-fry over medium heat until golden brown.

Fried Fish

Ingredients: Grouper Fillets, Cauliflower, Asparagus, Garlic, Red Onion, Carrot, Garlic, Ginger, Dried Chili Peppers, Onion Crisp

Seasoning: XO Sauce, Oyster Sauce

Cooking Procedure: 1. Blanch the cauliflower, and then the asparagus as well.

3. In a separate frying pan, add oil and fry the fish for 2 minutes until it is hot

4. Drain the oil and stir fry the garlic, carrot, ginger and chili pepper, then add 2 bowls of broth, XO sauce and oyster sauce. p>Maofeng Grouper

Main ingredient: 450g of grouper

Accessories: 40g of Huangshan Maofeng Tea Leaves

Seasoning: starch, cooking wine, egg yolk, salt, salt, chicken essence, green onion, ginger

Cooking method:

1. Soak the Maofeng Tea Leaves in 70-degree water, squeeze out the water, and pat the dry powder and fry them until ready to be used;

2. >2, the grouper with onion, ginger wine marinade, put the egg yolk, starch into a vessel with water and mix well, into the fish hanging paste, and then into the frying pan in the frying pan until golden out of the pot;

3, sit in the pot on the fire, pour a little bottom oil, the fish and tea leaves into the pot with a small amount of salt and pepper stir fry a little can be.

Features: crispy on the outside and tender on the inside, with the fragrance of tea leaves, excellent flavor.

Grouper stewed cabbage

Preparation materials: fresh grouper, cut, put a little salt marinade for half an hour, the head of the fish another pot, stewed fish soup, stay stewed this fish with.

1. non-stick pan, oil hot ginger, dry chili a little, and then put the fish, vinegar, a little salt (just pickled salt, so put a little less), a spoonful of sugar, a little soy sauce, cooking wine. Sprinkle some green onions on top. After about 2 minutes, pour in the fish stock from the fish head stew, just enough to submerge the fish.

2. Cut the cabbage into pieces, pay attention to the heart of the cabbage, first cross-cut, and then cut into small pieces, into a triangular shape. Cut half an onion, onion also cut into a cross, and then cut small strips. I think the onion has a special flavor when it's cooked with fish. Pound the garlic clove.

3. After the fish is cooked for about 5-6 minutes, put the cabbage in the pot and try to stuff it into the empty space. The onion is sprinkled on top, because the onion will soften when it is hot and give off flavor. Sprinkle the garlic cloves in as well.

4. Continue to boil, until the soup is almost dry, you can start the pot. Can not burn dry, to leave a little soup is good, soup poured on top of the rice that is a great! This is the fish is about to be cooked, eat through the fish soup cabbage, burned to this is delicious .

5. OK, the pot, sprinkle a little parsley on top. Eat it while it's hot!