Grouper is a traditional famous dish in Cantonese cuisine. The white flesh of grouper is comparable to the famous freshwater mandarin fish. Mostly produced in the coastal area east of Zhoushan. The steaming method can maintain the nutrition of grouper to the maximum extent.

Grouper has high nutritional value and is 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 is used by Hong Kong and Macao. It is recommended by the region as one of the four fishes in China.

The specific method of preparing grouper:

1. Place the grouper on a cutting board and stun it, blanch it slightly in 70°C hot water, take it out, and cool the water. , clear the fish scales. Make a knife at the anus, cut off the gill roots, insert bamboo chopsticks from the mouth to the gills and into the belly, take out the gills and internal organs, wash them, and rub the fish body evenly with salt. 2. Use a long plate, place two chopsticks horizontally, put the fish on it, sprinkle with shredded ginger, pour 10 grams of peanut oil on the fish, and put it in the steamer. Put the remaining oil and soy sauce into a bowl and put it into the steamer. Steam over high heat for about 8 minutes until just cooked. Take it out, sprinkle with shredded green onions, top with cooked oil and soy sauce, and serve.