How to make delicious grouper?

A grouper (weighing about 1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g soy sauce, ginger slices 10g.

Slaughter the grouper and wash it. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into every knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them over high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to eat.

The fish is complete, fresh and tender, fat and smooth, and fragrant.

Method for frying grouper pieces with fragrant sauce

The fish pieces are golden, crisp outside and tender inside, and delicious.

Net grouper 300 grams. 1.5g refined salt, 5g sesame oil, 40g dry starch, 40g clean eggs, 300g bread crumbs, 1500g edible oil (actual oil consumption is 100g).

Routine slaughter of grouper. Descaling. Remove gills, disembowel, remove head and tail, change two pieces, chop them into cubes 5 cm long and 3 cm wide, marinate them with refined salt and sesame oil, break the eggs, add starch, beat them into egg paste, and wrap them evenly on the fish pieces.

Then pat the crumbs on each piece. Heat a wok with high fire, add cooking oil, when the heat reaches 50% (about 125℃), add fish pieces and fry over medium fire until golden brown.

fish fry

Ingredients: grouper slices, broccoli, asparagus, garlic, onion, carrot, garlic, ginger, dried Chili, fried onion crisp.

Seasoned XO sauce, oyster sauce

Cooking steps 1. Blanch the broccoli first, then blanch the asparagus together.

2. Take the oil pan, stir-fry the broccoli and asparagus, and arrange the broccoli and asparagus.

3. Take another oil pan. When the pan is hot, add the fish fillets and fry for two minutes.

4. After the oil is drained, add garlic, carrots, ginger and dried peppers to the pot and stir fry until fragrant. Add 2 bowls of stock, XO sauce and oyster sauce, stir fry evenly, and then add fish fillets to stir fry.

When the soup is dry, it can be cooked.

Mao Feng grouper

Ingredients: 450g grouper.

Accessories: 40g of Huangshan Mao Feng tea,

Seasoning: starch, cooking wine, egg yolk, salt and pepper, chicken essence, onion and ginger.

Cooking method:

1. Mao Feng tea is soaked in warm water of 70 degrees, squeezed out, dried and fried for later use;

2. Marinate the grouper with onion and ginger cooking wine, put the egg yolk and starch in a vessel, add water and mix well, add fish paste, and then fry in an oil pan until golden brown.

3, sit in the pot and ignite, pour a little base oil, put the fish and tea together in the pot and add a little salt and pepper to stir fry.

Features: crispy outside and tender inside, with tea fragrance and excellent flavor.