Seasoning: 20g green onions, 20g ginger, 20g salt, 5g sesame oil, 1g peanut oil, 50g, each moderately

Steamed grouper practice:

1. grouper on the chopping board to shoot stunned, put in 70 ℃ hot water in the hot water slightly scalded, take out, with the cold water, hit the scales;

2. in the anus to cut a knife, the gill root cut, with bamboo chopsticks from the mouth to the gills into the belly, the gills and viscera together, wash, with salt to wipe the body of the fish. Gill root cut, with bamboo chopsticks from the mouth to the gills into the belly, the gills and giblets together with the hostage out, wash, with salt to the body of the fish;

3. with a long plate, horizontal rack on the chopsticks on the two, will be the fish on the sprinkle of shredded ginger, with 10 grams of peanut oil drizzled in the fish, put into the steamer;

4. the rest of the oil and soy sauce with a bowl of the royal juice is also put into the steamer;

5. to Steam on high heat for about 8 minutes until just cooked, then remove from the steamer basket.

6. Sprinkle with green onion and drizzle with cooked oil and soy sauce.

For more information on steamed grouper, see Mint.com Food Library/shiwu/qingzhengshibanyu