1, 1 live grouper, shredded onion 20g, shredded ginger 20g, refined salt 5g, sesame oil 0.5g, soy sauce 60g and peanut oil 50g. Steamed sea bass

2. Put the grouper on the chopping block and knock it out. Put it in hot water at 70℃ and take it out. After the water is too cold, remove the scale. Cut a knife on the anus, cut off the gill root, insert bamboo chopsticks into the belly from the mouth to the gill, take out the gill and internal organs, wash them, and wipe the fish evenly with salt.

3. Use 1 long plate, put two chopsticks on the horizontal frame, put the fish on it, sprinkle with shredded ginger, pour 10g peanut oil on the fish and put it in a steamer. Put the remaining oil and soy sauce in a steamer in a bowl, steam for about 8 minutes on high fire until it is just cooked, take it out, sprinkle with shredded onion, and serve with cooked oil and soy sauce.

4. The key technology of steaming sea bass is to put bamboo chopsticks on the long board first, and then put the fish. When steaming, the hot air is easy to circulate, which can shorten the heating time and make the whole fish heated evenly. Full firepower, steaming time 10 minute. Steamed for a little longer, the meat and bones are not easy to separate, and the umami flavor is also lost.