Which place is steamed grouper? How to make it at home?

1. Guangdong region. Steamed grouper is a traditional dish in Cantonese cuisine. Grouper has white flesh, comparable to the famous freshwater Mandarin fish, and is mostly produced on the coast of Zhoushan. Steaming can maximize the grouper nutrition. Grouper is highly nutritious, rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients. It is a low-fat, high-protein, high-quality edible fish, and has been publicized by Hong Kong and Macau as one of the four major fish in China. Please decide the steaming time according to the size of the fish. About 200 grams per piece, about 5 minutes.

2. Remove scales from the grouper, cut the belly, remove impurities, rinse, put in a dish, ginger sliced, green onion shredded, red pepper shredded, put in a bowl, soak in water for about ten minutes, shredded green onion rolled up and standby. Steamer put the right amount of water to boil, put a few slices of ginger in the grouper to remove the fishy, steamed for 6 minutes, turn off the fire, and then simmer for 3 minutes, so that the fish will be tender and delicious. Steam the fish, fish out, drain excess water, fish out the ginger, put Mrs. Lok Original Fresh Soy Sauce, add shredded green onions and red chili peppers, cooking oil in the pot to heat up, pour over the fish. Because grouper is rich in nutrients, tasty meat, low fat and high protein, it is considered one of the four most famous fish in China in Hong Kong and Macao, and it is a top quality edible fish necessary for high-level banquets. It is expensive, has high economic value, replenishes qi and blood, and can make regular eaters healthier.

2. Grouper cleaned up, first use kitchen paper towels to absorb surface moisture, put knife flowers on the fish, then pour the wine to spread evenly, then sprinkle pepper, spread evenly easy to deodorize, then put the grouper on a steamer plate, put some leftover ginger, and then put into the SAIC steamer pot, high heat steaming for 8 minutes, the fish steamed. Fish steamed out of the pot, and then the fish steamed when the steam out of the soup poured out, and then the top of the ginger clip off, and then put on the soaked onions, ginger, chili pepper shredded, burn some hot oil to make it fragrant, and finally steamed fish drizzled with soy sauce, and here to explain, these fish generally weighs about 2 pounds, so the cooking is relatively fast.