Steamed How to make grouper

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  1. Grouper Kill it at the market, bring it back, clean it, make a few cuts on both sides of the fish, and be sure to buy fresh fish for steaming.

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  2.Cut part of the green onion into sections and cut some into shreds [You can use a toothpick to cut the green onions.Fine, sometimes I also do it with my hands]

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  3. Slice and shred the ginger separately and set aside.[This is all the necessary ingredients]

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  4.Pour in soy sauce, sugar and steam respectively Put the fish soy sauce in a bowl for later use.I use a small spoon to measure it [You can also use an appropriate amount of spoon to take the supplementary ingredients at home, which will make it easy to control the amount when you use it in the future]

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  5.Pay attention to this step! ! ! I didn’t pour the cooking wine directly into the fish, but into the pot where the fish was to be steamed.[It is said that direct contact of cooking wine with the fish will make the fish less tender.There is a legend about using wine to steam fish.Of course, the premise is that you buy it.It’s a fresh fish]

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  6.While waiting for the water in the pot to boil, Put the sliced ​​ginger and scallion slices previously cut into the belly and mouth of the fish to remove the fishy smell.

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  7. Boil the water in the pot, put the fish into the pot, and steam over high heat for 10 minutes.ps: Friends who have a steamer can adjust it according to the temperature of the steamer.If you use an ordinary pot to steam, I recommend 600 grams of high heat for 10 minutes.If it is 800 grams of high heat, 13 minutes is enough.[Don’t open the lid when steaming fish to avoid venting the energy]

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  8.10 minutes later , take out the fish, pour out the steam water from the steamed fish, I put it on a separate plate [you don’t have to change it], and put the shredded ginger, green onion and Sichuan peppercorns prepared before on the fish.

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  9.Put the oil in another pot

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  10. When the oil is hot, quickly pour in the seasonings prepared previously [After pouring in, quickly turn off the heat, pick up the pot and pour the oil on the shredded green onions.If there is a "squeak" sound on the ginger thread, it's right]

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  11.The final "click" ”