GrouperThe meat is tender and juicy, delicious and flavorful, clearSteamedSteamed grouper is light and delicious, fragrant and rich, the main ingredients are grouper and some complementary ingredients, resulting in a delicious dish that is loved by everyone.Click to view more:New Year's Eve recipes

How to steam grouper

How to make grouper delicious, of course, it is steamed. Grouper is also steamed, and steaming can lock in the freshness and nutrients of the fish.

IngredientsPreparation

750g GrouperGinger10g, 15g green onion, 4g saltMSG3g, 20g Shaoxing wineVinegar10gHam15gBamboo Shoots30gDried Mushrooms(fresh) 25gLard(rendered lard) 10g

Cooking steps

1. Wash the grouper thoroughly, place it in boiling water to blanch and remove, gently scrape off the mucus on the fish.

2. Cut crosswise on the fish.

3. Cut the cooked ham into slices, remove the stem from the dried mushrooms and wash, peel and blanch the bamboo shoots, cut into slices, and cut the lard into small pieces.

4. Place the grouper on a large plate, and then place the sliced bamboo shoots, dried mushrooms, lard pieces, and ham slices alternately on the fish, add Shaoxing wineSaltGinger, green onion, steam for 15 minutes until cooked over high heat.

5. After 15 minutes, remove the green onion, then pour out the fish broth.

6. Place the fish broth, MSG, and 50ml of clear soup, adjust the flavor, and bring to a boil. Then pour it over the fish. Serve with minced ginger and vinegar.

How to make home-style steamed grouper

Sometimes, making steamed grouper at home is not as elaborate, and the preparation is not as complete as before. It is just a simple and fresh steamed fish.

Ingredient preparation

1 grouper, half a spoon of salt, 20g of rice wine, greenred bell peppersliced, 20g of vinegarSteaming fish15g of soy sauce, appropriate ginger, ginger slices.

Cooking steps

1. Wash the grouper thoroughly, remove the scales, gills, and internal organs, and then place it in a bowl.

2. Cut a cross on the fish back, and then apply a small amount of salt and ginger slices to both sides and the belly of the fish, and marinate for 5-10 minutes.

3. Place the fish in a plate, and put it in a preheated steamer.

4. Cover the steamer, and steam for about 10 minutes, then sprinkle with chopped green onions, ginger andchilistrips, and steam for another 2 minutes.

5. Finally, take out the steamed fish, and drizzle with steaming soy sauce.

Cooking tips

1. Steaming fish requires a strong steam, so it must be heated up first, then placed in the steamer, and the entire process should use a strong heat.

2. The meat of grouper is very tender and delicious, so when marinating, the amount of salt should not be too much, half a spoon is enough, and too much salt will affect the deliciousness of the fish.

3. It is very important to drizzle steaming soy sauce on the fish after it is out of the pot, which gives the fish a unique and delicious taste.

How to preserve fish

1. Before cooking, add a few drops of white liquor to the fish's mouth or gills, then place the fish bowl in a cool and dark place, and cover it with a breathable material to maintain a suitable temperature and light, and reduce the stimulation of the external environment to the fish.In this way, even in summer, the fish can live for a few days.

2. Take two small pieces of paper or red paper, soak them in water, and apply them to the eyes of the live fish, which can keep the live fish alive for 3-5 hours.

3. Wash the fresh fish thoroughly and cut it into pieces, place it in a nylon resin bag with good permeability, and then sterilize and kill it in hot water or steam, and then store it.After this treatment, the fresh fish can still maintain its original freshness for 5-10 days at a room temperature of about 34°C.