Grouper meat protein content is higher than the average fish, in addition to containing a variety of amino acids necessary for the human body, but also contains inorganic salts, iron, calcium, phosphorus, as well as vitamins and other nutrients necessary for the human body, at one fell swoop to become a very high economic value of the fish, the feast on the delicacies, is best-selling Hong Kong, Macao and Taiwan's valuable seafood.

Ingredients ?

One grouper

Several slices of ginger

Two green onions

Moderate amount of black bean sauce

Moderate amount of salt

Small amount of cooking wine

Few drops of salt

Small amounts of salt

How to make Steamed Grouper (Cantonese cuisine) ?

Grouper, clean and marinate with salt and cooking wine for 10 minutes, put the appropriate amount of ginger and scallion, fish under the body of the pad several pieces of ginger, to facilitate the flow of steam up and down, easier to steam the fish.

Bring a pot of water to a boil, add the fish to a serving platter, and turn the heat up to medium to steam the fish for 8 minutes (one pound).

After the fish is steamed, pour off the steaming juice and ginger slices, sprinkle with shredded scallions, drizzle with hot peanut oil to stimulate the scent of the shredded scallions, and finally drizzle with Jen's Choice Blanc de Blancs Sauce around the fish.