A complete collection of practices of grouper

Grouper nutrition rich, tender white meat, similar to chicken, known as "sea chicken" said, but also a low-fat, high-protein high-grade edible fish, Hong Kong and Macao region pushed for one of China's four famous fish, common practices are steamed, braised, etc., let's take a look at the grouper practice Daquan bar!

Steamed grouper

[Ingredients] Grouper (squid), yellow onion, ginger, cooking wine, white wine, steamed fish soy sauce, salt.

[Practice] ① Remove internal organs, gills and scales of grouper, cut off fins and tail, clean, cut 2-3 knives on fish body, put ginger and cooking wine and pickle for about 20 minutes.② Cut off both ends of yellow onion, remove skin, wash and shred.③ Add water to boil in steamer, put grouper on top of water and steam for about 5 minutes, pour out steamed soup, add proper amount of salt, a little white wine, soy sauce, steam fish soy sauce, sprinkle onion shreds, steam for about 8 minutes over medium heat, pour hot oil.

Braised grouper

[Ingredients] 600g grouper, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of blending oil.

[Practice] ① Wash grouper, add salt, cooking wine, shredded ginger and pepper to marinate for about one hour, and cut onion, ginger and garlic into shreds for use.② Put proper amount of oil in the pot and cook it until it is 90% hot and slide it into grouper. 3. fry with slow fire. Both sides are fried until slightly yellow. Add dried pepper, dried red pepper, onion, ginger and garlic, sugar, balsamic vinegar, soy sauce and pepper powder. 6 Cook for a while, then add water to the fire and simmer until the soup is collected. Add a little salt. 7. Put on a plate and sprinkle with shredded green and red pepper.

grouper porridge

[Ingredients] 400g grouper, 80g Thai fragrant rice, proper amount of olive sunflower seed oil, proper amount of fish sauce, proper amount of southern ginger, proper amount of water.

[Practice] ① Wash grouper, take out fish meat, cut fish fillet, put into bowl, pour proper amount of fish sauce marinate for 10 minutes, wash and drain.② Wash Thai fragrant rice, put it into casserole, and add enough water at one time. 3. Put in the fish head and fish bone of grouper, cover the lid and boil over high fire.④ Remove the lid and continue to cook until the rice grains are sticky, during which time the foam is continuously picked up. 5. See rice grains sticky, add Chaoshan specialty Nanjiangfu, add grouper slices, cook until the fillets are cooked. 6 Pour in the right amount of olive sunflower oil and fish sauce to taste. Turn off the fire and enjoy at the table.

Fried grouper pieces

[Ingredients] 300g net grouper, 1.5g refined salt, 5g sesame oil, 40g dry starch, 40g net egg, 300g bread crumbs, 1500g cooking oil (actual oil consumption 100g).

[Practice] ① Routine slaughter of grouper, scaling, gills, abdominal dismemberment, head and tail removal, change to two pieces, chop into 5 cm, 3 cm wide long squares.② Marinate with refined salt and sesame oil, beat eggs and starch, beat into egg paste, evenly wrap on fish pieces. (3) Beat crumbs on each piece.④ Heat the wok over high heat, add cooking oil, cook to 50% heat (about 125℃), put in fish pieces, fry with medium heat until golden brown.

grouper in tomato sauce

[Ingredients] 600g grouper, proper amount of oil, proper amount of salt, 2g garlic, 2g ginger, 5g shallot, 20g tomato sauce, 2g fresh flavor, 2g cooking wine, 2g spicy skin.

[Practice] ① Clean up the grouper, cut the fish body with a knife and marinate it with salt for a while.② Slice garlic, slice ginger, wash and mince scallion and scallion spicy skin. 3. Add ginger grouper to cool oil in a hot pot, fry until one side is hard and yellow, turn over and continue to fry until both sides are golden yellow. 4. Leave the base oil in the pan, add the spicy ginger slices and the chives and garlic slices, stir fry them, pour in the tomato sauce and stir fry them. Add the right amount of water and fish. Add a little cooking wine, taste fresh salt and sugar to taste. 7. Cook on low heat for about 10 minutes until the fish tastes good, then turn to high heat to collect the juice from the pot, and sprinkle with coriander powder on a plate.

[Skill] One side of the fried fish can only be turned over if it is hard, so that the fish will not break.

Fried grouper with longan and ginseng

[Ingredients] 25g longan meat, 15g ginseng, 1 grouper (500g), 10g cooking wine, 5g ginger, 10g onion, 3g salt, 2g chicken essence, 35g vegetable oil.

[Practice] ① Wash longan meat, soak ginseng, cut into 3 cm square slices, remove bones from grouper, wash, cut into 3 cm square slices, slice ginger, cut onion into sections.② Heat the frying pan on strong fire, add vegetarian oil, cook until 60% hot, add ginger and onion to fry fragrant, then add fish fillet, cooking wine, longan meat, ginseng slice, salt and chicken essence to fry until cooked.