Raw materials

One grouper (weighing about 1000 grams). 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 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 fish pieces,

Then shoot 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 the oil and fry the fish for 2 minutes, then remove from the pan and set aside

4. Drain the oil and stir-fry the garlic, carrots, ginger, and chili peppers, then add 2 bowls of broth, XO sauce, and oyster sauce and stir-fry for 2 minutes.