1. Sea cucumber and grouper is a deep sea fish, so usually we buy it frozen. If you take it out the night before cooking, it will melt off the ice the next morning.

2, most of the sea cucumber grouper will be processed when they are caught, and the internal organs will be cleaned and then frozen. Therefore, we only need to clean the gill part after thawing.

3. Fish scales are the hardest part to deal with. First boil a pot of hot water, open the pot, put the fish in the pot to scald, and then gently rub with a steel wool ball until the surface is smooth.

4, cut the fish open and tear off the skin of half of the fish and use it to make warm fish skin.

5, will be cut into pieces of fish into the boiling water blanching for one minute to tighten after fishing up the water control, and blanched green and yellow pepper slices, onion slices 50 grams of each together in the container, add 15 grams of Chenzhou vinegar, pepper oil 10 grams of sesame oil 10 grams of sesame oil, 15 grams of fresh soy sauce, mix well.

6, warm mixed sea cucumber grouper is finished.

7, the rest of the fish skin knife into the plate on the high fire steam 8 minutes after taking out, sprinkled with shredded green onions, green and red pepper, pour hot oil can be.