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 shaoxing 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 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.

How to Make Deep Fried Grouper

Features The fish is golden yellow, crispy outside, soft and tender inside, fresh and flavorful.

Raw materials 300 grams of net grouper. 1.5g of refined salt, 5g of sesame oil, 40g of dry starch, 40g of net egg, 300g of breadcrumbs, 1500g of cooking oil (100g 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 each piece of breadcrumbs slag on the shoot. 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, carrots, garlic, ginger, dried chili peppers, crispy onion

Seasonings XO sauce, oyster sauce

Cooking steps 1. Blanch the cauliflower first, and the asparagus as well

2. Stir fry cauliflower and asparagus in oil, and then arrange them on a plate.

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

4. Drain the oil and sauté the garlic, carrots, ginger, and chili pepper, then add 2 bowls of broth, XO sauce, and oyster sauce and sauté for 2 minutes. p>Maofeng Grouper

Main ingredient: 450g of grouper

Accessories: 40g of Huangshan Maofeng Tea Leaves

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

Cooking method:

1, Maofeng Tea Leaves with 70 degrees of warm water to soak, squeezed out the water, patting the dry powder to fry crispy to be used;

2, the Maofeng tea leaves with 70 degrees of warm water, squeeze out the water, patting dry powder to fry crispy to be used;

2.

2, the grouper with onion, ginger wine marinade, the egg yolk, starch into the vessel with water and mix well, into the fish hanging paste, and then into the frying pan fried to golden out of the pan;

3, sit in the pan on the fire, pour a little bit of the bottom of the oil, will be the fish and the tea leaves into the pan with a small amount of pepper and salt stir-fry 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, because the onion will be softened by the heat 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!