How to raise Eastern Star Grouper, how to make Eastern Star Grouper delicious

Use the clean seawater aquaculture base construction project to make the water source inside.

Ingredients. 1 grouper.

Oyster sauce 25 grams.

Light soy sauce 15g.

30g shredded green onion.

10 grams of shredded ginger.

A little old rice wine.

Salt to taste. 1/2 teaspoon of tempeh paste.

Method steps.

Defrost the grouper, then scrape off the scales, clean the guts, and then clean it.

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Cut 4 diagonally on both sides of the fish body.

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Rub salt on the fish where it is cut.

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Then take the old rice wine and wipe the fish body to remove the fish.

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Cut the green onion into sections and slice the ginger for later use.

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Then put the ginger and shallots into the belly of the fish.

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Then wrap it in plastic wrap and let it sit for more than 30 minutes.

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Add 25g of oyster sauce and light soy sauce and 1/2 teaspoon of tempeh to a bowl and mix thoroughly.

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Then cut the green onion and ginger into shreds.

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Then remove the plastic wrap that covers the fish.

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Place the shredded green onion and ginger on the fish, then put it in a pot of boiling water and set it up.

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Steam over high heat for another 15 minutes.

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Take out the whole plate of fish and remove the green onion and ginger from the fish.

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Pour the soup from the fish plate into an empty bowl.

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Then pour the soup into the sauce bowl.

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Stir well and set aside.

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Put the prepared soup into the wok and remove from heat.

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Pour the juice over the fish.

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The flesh is white, and whether it is steamed, sashimi, boiled or stewed, the dishes are very delicious. In general, in order to retain the nutrients and taste, steaming is the best way to cook. Steaming method:

Wash the fish and put it on a plate (the bottom of the plate is lined with green onion and ginger). Then steam in a steamer over high heat for 8 to 10 minutes. Then take it out, put shredded green onion and ginger on top of the fish, burn some hot oil and pour it down, and then add some steamed fish soy sauce to the plate.

Add an appropriate amount of starch to water and dark soy sauce and mix well to thicken the juice for later use. Heat oil in a pot, add some ginger, shredded shallots and garlic and stir-fry until fragrant. Add the fish pieces and fry until fragrant.

Add water, pass the fish body, add the ingredients, cover the pot and simmer for about 15 minutes, add a little decoration at the end of the seasoning, if there is no pepper, you can add a chili pepper to improve the level of the fish soup. Put the pot on the fire, put in the salad oil to heat, put in the ginger slices, green onion section and stir-fry, cook into Shao wine, mix with the soup, put in the remaining wolfberry, red dates, American ginseng slices, after a little cooking, use refined salt, chicken powder, monosodium glutamate, pepper to adjust the taste, minced garlic, bean paste, cooking wine, sesame oil, bean crisp stir-fry, add steamed fish soy sauce, etc., make the sauce bowl and put the tomato or cabbage at the bottom, put the fish fillet into the soup until it is broken, put it in the bowl, and then pour in the lobster soup. Put shredded shallots threaded with millet pepper on the fish, pour steamed fish soy sauce, then boil some hot oil, pour on the fish to stimulate the fragrance of green onions, and the production is completed, and it is served beautifully.

The bright colors of the Eastern Star make it very suitable for breeding in ferocious fish.

of polyculture tanks. The Eastern Stargroup is a ferocious predator and will swallow any fish it can swallow. It also eats ornamental shrimp and other crustaceans.

Unlike cannonball fish, eastern grouper.

Will swallow prey whole instead of biting.

The seven-star spot, the head is large and broadly flattened, the snout is short and round and blunt, the mouth is large, the nasal tube is thick, and it extends forward over the upper lip. The scales are large, the scales on the top of the head are enlarged but irregular; The cephalic scales are also larger. dorsal and anal fin basal lengths; pectoral and caudal fins are rounded; Pelvic fins absent.

The body margin is black or even grayish-black, and the abdomen is grayish.

1. The eastern star grouper can be farmed.

2. There are both farmed and wild eastern star groupers, but the number of wild land ants is not much. Compared with farmed spots, wild spotlets are more aggressive and have a tighter flesh quality because they need to hunt on their own. At the same time, the color of the wild eastern star group is more vivid and bright, and the color of the farmed eastern star group is lighter.

The delicious recipe for the East Star Spotted is as follows:Ingredients: a strip of eastern star grouper, a few slices of ginger, a few green onions, a few slices of garlic, an appropriate amount of cornstarch, an appropriate amount of oil, and an appropriate amount of cooking wine.

1. Eastern star grouper.

2. Cut the meat into sections.

3. Marinate in oil, salt, sugar, wine, cornstarch for half an hour.

4. Heat up the pan with cold oil, add ginger, shallots and garlic, add the fish and fry until one side turns yellow, then turn over and fry golden.

5. The fried fish can not be fried back and forth, the fish meat will be scattered, and one side should be fried over medium heat and then turned over.

6. Fry and put the green onion on the plate.

7. Crispy. <>

1. The difference between wild and farmed eastern star grouper

1. Vitality: The wild eastern star spotted is very aggressive and lives by preying on other creatures in the sea; The farmed eastern star grouper is less aggressive due to its abundant food.

2. Appearance: The color of the wild eastern star group is relatively bright and bright, while the color of the farmed eastern star spot is light, the body is "miserable white", and the body is relatively fat.

3. Fleshy quality: wild eastern star groupers need to hunt by themselves to maintain a normal life, and the amount of exercise is large, so the flesh is firmer; The farmed eastern star grouper has artificial feeding, and the amount of exercise is less, so the meat quality is relatively loose.

4. **: The farmed eastern star grouper is generally 150 yuan catty, and the wild eastern star grouper is more expensive due to the small number and difficulty of fishing and preservation.

Second, the cultivation method of the eastern star grouper.

1. The area of the pond breeding pond is 20-25, the water depth is about 1m, and it is equipped with a complete aeration system.

2. Stocking fry selection above the East Star grouper fry for stocking, if it is a body length of fry, stocking 150 per square meter, if it is a body length of about 5cm of fry, stocking 100 per square meter.

3. The feeding food is mainly compound feed + bait fish, and the daily feeding amount is 3-5% of the body weight of the fish. If it is a fry less than 5cm, feed it with compound feed every 2-3 hours; If the body length is 5-10cm, feed 3-4 times a day; When the body weight reaches 150g, feed the bait fish once a day and compound feed twice a day.

4. Management (1) The temperature is controlled between 25-28, and the temperature difference is controlled within 3. (2) It is necessary to change the water once a day, clean the bottom and wall of the pool at the same time, and wipe the air pipe and gas head. (3) According to different specifications, pour the pool every 20 days or so, and disinfect it with potassium permanganate at the same time.

4) Ensure that the solubility of oxygen in the pool water is above 5mg l.

Steamed Eastern Star Spot.

Ingredients: beef, eastern star grouper, rice wine, soy sauce, vinegar, salt Method: First use beef to cook a mouthful of soup, skim off the blood foam, and set aside.

At the same time, remove the fish scales, fish intestines, fish gills, three knives on both sides, deep to the bone, with rice wine, soy sauce mixed with a little vinegar to smear, to soak the fish body to scratch. Leave it for a quarter of an hour, steam it through high heat in a steamer, and one and a half pounds of fish will be fine for 12 to 15 minutes. The water in the steamer must be boiled in advance, and it should not be steamed for too long, as it will get old if it is too long.

The steaming method should be based on the back of the fish, and the belly of the fish should be opened upright, which can be filled with seasoning, fungus, etc.

Finish steaming and serve. Don't take a bowl with salt, pour in the beef broth to mix, and then pour the beef in the bowl into the fish body on the plate as a soup. Then finely chop chopped green onions, garlic slices, sprinkle on the body of the fish, and then boil a pot of essential oil, from the beginning to the end of the drizzle, then the green onion and fish are fragrant, and the color is bright, and the entrance has a layered sense from slightly burnt to very tender.

Chicken soup with star spots.

Ingredients: 1 strip of eastern star grouper (weighing about 800 grams), 750 grams of seasoning chicken broth, 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of wet starch, 5 grams of oyster sauce, 3 grams of abalone juice. Method 1: After slaughtering, cut open the abdomen, take out the internal organs, and wash the fish slices for later use.

2. Put the large slices of fish meat 5 cm long, 3 cm wide and 3 cm thick, and put them into the clay pot one by one.

2. Put the chicken broth in the pot, add salt, monosodium glutamate, oyster sauce and abalone sauce to taste after boiling, thicken with wet starch, and pour it on the fish while it is hot.

3. After serving, put an alcohol stove under the clay pot, light it and serve.

Peculiarity. The fish is tender and delicious, and the soup is fragrant.