Grouper is a high-quality edible fish with low fat and high protein. Its meat is tender and white, similar to chicken, and is known as "Chicken of the Sea". In addition, it also has the effects of warming the body and replenishing qi, improving intelligence and health care. Grouper is mainly natural and wild. The bigger the fish, the tenderer the meat. The meat is tender and thick, without intermuscular spines, and tastes delicious. It is commonly used to make dishes by roasting, frying, steaming, stewing and other methods. It can also be used to make meatballs, meat fillings, etc.

Here are some delicious grouper recipes for your reference.

Xiaoyuan Huaxin Small Grouper

Ingredients: 500g fresh small grouper, 200g stock

Accessories: 100g chopped pepper, 5g chopped green onion, 5g minced garlic, 5g minced ginger

Seasoning: 10g Jinba Spicy Fresh Sauce, 100g Jinba Steamed Fish Soy Sauce, 10g Jinba Chicken Juice, salt, sesame oil, pepper, and appropriate amount of oyster sauce

Preparation:

1. Clean the grouper, cut the fish body with a knife, and marinate with appropriate amount of base flavor, salt, and cooking wine for later use.

2. Heat up the oil pan, put the marinated grouper into the pan and fry until golden brown on both sides. Remove from the pan.

3. Leave remaining oil at the bottom of the pot, stir-fry the garlic, minced ginger, and chopped pepper until fragrant, add the grouper and cooking wine, bring the broth to a boil, then add Jinba spicy fresh dew, Jinba steamed fish soy sauce, Add seasonings such as Jimba chicken juice, reduce the juice over low heat, put it into a casserole, and sprinkle in chopped green onion.

Features: The juice is rich, the pickled pepper is slightly spicy, and the fish has a mellow taste.

Old-style steamed grouper

Ingredients: 1 grouper (about 800 grams)

Accessories: 30 grams of cloud fungus, 20 cordyceps flowers grams, 10 grams of wolfberry, appropriate amount of shredded green onions

Seasoning: 15 grams of steamed fish soy sauce, 5 grams of Zhanwang soup fresh chicken powder, appropriate amount of starch, sesame oil, pepper, appropriate amount of pepper

Production process:

1. Slaughter the grouper, keep the head and tail intact, remove the bones and remove the meat, and cut the meat with a double knife;

2. Use the fish meat Marinate an appropriate amount of base flavor for a while;

3. Place the head and tail of the fish on the vessel, place the cloud ear cordyceps flowers on the plate, and then spread the fish meat on the surface of the accessories in turn;

4. Steam in the steam cabinet for about 7 minutes, take out and sprinkle with shredded green onions and sesame oil, pour in Jinba steamed fish soy sauce and garnish.

Grouper fillet in milk soup

Ingredients: 1 grouper, 2 asparagus stalks, and 3 sticks of konjac.

Accessories: 1 slice of ginger, 2 slices of carrot, 300 grams of broth.

Seasoning: 10 grams of Jinba Milk White Chicken Bone Juice, 10 grams of Jinba Chicken Juice, 2 grams of crushed pepper, 3 grams of sesame oil, and appropriate amount of salt.

Method:

1. Slaughter the grouper, clean it, cut the fish into slices, and marinate with starch and salt for later use.

2. Asparagus oil; boil konjac in water and set aside.

3. Heat the soup stock, add the above seasonings, add fish fillets, asparagus, and konjac, soak over slow heat until cooked, add sesame oil, and put into a container.

Experience:

The meat of the grouper is tender and fresh, and the flavor of the chicken juice is blended into it, which plays a finishing touch. It enhances the freshness without overpowering the taste, and the taste is harmonious and beautiful.