How to steam grouper, how to make steamed grouper

Here's how:1. Wash the fish and set aside.

2. Put the fish on a plate, put a few green onions under the fish, and put shredded ginger on top.

3. Boil water and steam the fish for 6 minutes.

4. After removing the green onion, ginger, coriander, and soy sauce are drizzled on the top, and then hot peanut oil is poured on top.

5. After removing the green onion, ginger and coriander, pour the soy sauce on the head, and then heat the peanut oil and pour it on top.

Today in the supermarket spent 69 yuan to buy back a blue grouper, this guy is too fierce, when I went home to release water to it, it suddenly opened its mouth, almost bitten, scared me "hand trembling", so when dealing with it, pay attention to safety!

For fresh seafood, the best way to eat it is to steam, the fresh and tender fish is dipped in the scallion oil sauce that has been stir-fried in hot oil, one word is "fresh", two words are "super fresh", three words are "super fresh", and four words are "fresh eyebrows".

Today I will share the practice of steaming grouper with you, which is suitable for all ages and is nutritious.

Ingredients: blue grouper, steamed fish juice, green onions, green peppers, red peppers, oil.

Method: Shred green onions, green peppers and red peppers, and soak them in water.

Scrape off the scales of the bluestone grouper, remove the gills, shave the belly, remove the internal organs of the fish, and clean the inside of the belly.

Use a knife to cut on both sides of the fish, smear a little cooking wine on the fish, and smear a little salt on the part of the knife, so that the thick part of the fish also has a bottom taste, which is delicious.

Put some ginger slices on the bottom of the plate, put in the grouper, sprinkle some green onions and ginger in the belly of the fish, and then sprinkle a little green onion and ginger on the surface, and steam in the pot for 8 minutes. (Wait for the water in the pot to boil before steaming the fish.) )

After steaming, turn off the heat, simmer for another 2-3 minutes, open the lid, and take out the steamed fish.

Pick out the green onion and ginger, pour out the soup from the steamed fish on the plate, or you can directly change it to a clean plate. Drizzle the steamed fish juice around the fish, sprinkle with shredded green onions, shredded green and red peppers, and drizzle with a spoonful of hot oil. This steamed grouper is ready, delicious, and delicious!

When you buy fish, let the store kill it and clean it. The black membrane of the fish belly is washed so that it will not be fishy. Several knives are pulled diagonally on each side of the fish.

Stuff the belly of the fish with some chives and ginger slices.

The fish plate is lined with ginger slices and a few slice of chives.

Arrange the fish and cut some ginger shreds on the fish.

Drizzle with a spoonful of peanut oil.

Prepare a little chopped green onion, goji berries.

Add water to the steamer and bring to a boil, then put the fish in the pot, steam for 10 minutes and turn off the heat.

Sprinkle with chopped green onions and garnish with goji berries. It's best to pick out the ginger shreds here.

Heat the pan, pour some oil, steam the fish soy sauce, cooking wine, and pour it directly over the fish after heating. Finished product.

Steamed grouper is a traditional famous dish in Zhejiang cuisine and Cantonese cuisine in China, its meat quality is very fresh and tender, people generally use the steaming method to retain the nutrition of grouper. The method of steaming grouper is very simple, and the steamed grouper skin is smooth, tender and delicious. As a little seven who grew up along the coast of Zhejiang, he likes to eat grouper very much, especially steamed ones.

Steamed grouper is not fat or greasy, the skin is crisp and the meat is smooth, and the method is not particularly difficult.

Ingredients: Grouper, ginger, green onion, steamed fish oil, cooking oil, cooking wine and salt.

Steps: 1. Remove the scales and internal organs of the fresh grouper, draw a few oblique knives on the back of the grouper after cleaning, and then put it in the steaming tray.

2. Cut the green onion into green onion segments and shredded green onions, cut the ginger into ginger slices and ginger shreds, and set aside for later use.

2. Smear an appropriate amount of cooking wine and salt on the belly and surface of the grouper, then put some chopped green onions and ginger slices in the fish belly and the oblique knife edge, and then marinate for 15 minutes.

3. Put the marinated grouper into the steamer, drizzle a spoonful of cooking wine, a spoonful of soy sauce and a spoonful of cooking oil, and then start steaming. When the water is boiling, steam over high heat for another 10 minutes.

4. When the time is up, take out the grouper, remove the green onion and ginger slices, pour out the excess soup, then pour on the appropriate amount of steamed fish oil to enhance the fragrance, and finally sprinkle some shredded green onion and ginger.

5. Heat the oil, heat 2 tablespoons of oil until piping hot, and pour evenly on the surface of the grouper. This is a tender dish of steamed grouper.

Tips: 1. The steaming time should be determined according to the size of the grouper. Generally, more than a pound of grouper only needs to be steamed for 10 minutes.

2. After steaming, be sure to pour out the excess soup, otherwise the fishy smell will be heavier.

First of all, remove the scales and internal organs of the fresh grouper, after cleaning, draw a few oblique knives on the back of the grouper, and then put it in the steaming tray, then cut the green onion into green onion segments and shredded green onions, cut the ginger into ginger slices and ginger shreds, put it aside for later use, coat the fish belly and surface of the grouper with an appropriate amount of cooking wine and salt, and then put some cut green onion segments and ginger slices in the fish belly and the oblique knife edge, and then marinate for fifteen minutes, put the pickled grouper into the steamer, and pour a spoonful of medicinal wine, A spoonful of soy sauce and a spoonful of cooking oil, then start steaming, when the water is boiling, then steam over high heat for ten minutes, and when the time is up, take out the grouper to remove the green onions, and pour out the excess soup with ginger slices, and then pour on the appropriate amount of steamed fish soy sauce to enhance the fragrance, and finally sprinkle some shredded green onions and ginger, and finally start to boil the oil, pour a spoonful of oil, burn until hot, evenly pour on the surface of the grouper, and then it is done.

Please wait. Main ingredients: 1 grouper (about 1 catty is the best) [marinated seasoning]:

1 gram of salt, 10 grams of cooking wine, 1 piece of ginger, green onion leaves, 2 grams of pepper noodles [making seasoning]: 1 section of green onions, 2 red dried chili peppers, 30 grams of light soy sauce, 1 gram of sugar Production method and steps [Step 1]: The first thing is to prepare a fresh grouper, freshly processed grouper can ensure the freshness of the meat, and the general method is different when processing fish, because the meat of grouper is relatively thick, first scrape all the scales clean, cut a knife from the abdomen, take out the internal organs, and scrape off the black membrane, The gills should also be cleaned and rinsed repeatedly with clean water.

Step 2]: We clean the fish, use a knife on the back of the salt vertebrae, cut both sides, deep to the fish bone, in addition to changing the knife here, but also to cut the fish a few times, so that it can be convenient to taste. [Step 3]:

Then we began to marinate the fish, put in 1 gram of salt in turn (don't put too much salt, because the sea fish itself has a faint salt taste gram of cooking wine, pepper 2 grams, cut the ginger into slices, and then rub it with green onion leaves with your hands, keep rubbing the juice out and put it inside, rub the fish inside and out several times with your hands, and marinate for about 20 minutes. [Step 4]: While marinating the fish, prepare a little seasoning, cut the green onion into 5 cm long segments on the spot, then break it vertically, remove the heart inside, and then spread it out, vertically cut into shreds with the same thickness as toothpicks and soak them in cold water, and the shredded green onions will become very good-looking; At the same time, cut the dried chili peppers into shreds, remove the seeds and soak them in water for later use.

Step 5: After the fish is marinated, we cut the ginger into slices, and the green onions into shredded green onions or green onion slices, and spread them evenly into the fish plate for later use. [Step 6]:

Take a pair of chopsticks and place them horizontally at both ends of the fish plate, take the marinated fish, remove the pickled ginger slices and green onions, put it on the chopsticks standing on the fish plate, add up the fish, and try not to let the fish touch the plate. [Step 7]: Put the fish into a pot of boiling water and steam it over the water, we can put some cooking wine and white vinegar in the pot, which can remove the fishy smell of the fish, and then steam the lid on medium heat for about 8 minutes.

Step 8]: The fish has been steamed for 8 minutes, we first simmer it for 2 minutes, don't rush to bring it out, take out the fish after 2 minutes, pour out the water in the plate, this water is more fishy, you can't ask for it! Sprinkle the soaked shredded green onions and chili peppers on the fish, put oil in the pot and boil until 8 is hot, and pour it on the shredded green onions and chili peppers on the fish to stimulate the fragrance.

Step 9]: Put a spoonful of light soy sauce about 30 grams in the pot, put in 2 grams of sugar to heat it, stir the sugar and pour it into the grouper plate and it's OK, and it's ready to eat!

Ingredients: grouper, yellow onion, ginger, cooking wine, white wine, light soy sauce, steamed fish soy sauce, salt.

Method: 1. Remove the internal organs, gills and scales of the grouper, cut off the fins and tail, clean it, cut 2 to 3 knives on the body of the fish, and marinate in ginger and cooking wine for about 20 minutes;

2. Cut off the two ends of the yellow onion, remove the skin, wash and shred;

3. Add water to the steamer and boil, put the grouper on the top cover and steam for about 5 minutes, pour out the steamed soup, put an appropriate amount of salt, a little white wine, light soy sauce, steamed fish soy sauce, sprinkle with shredded onions, continue to steam over medium heat for about 8 minutes, and pour hot oil.

Steamed grouper.

Ingredients: 1 grouper, half a bowl of steamed fish soy sauce, appropriate amount of peanut oil, 2 tablespoons of cooking wine. A piece of ginger. 4-5 chives. Goji berries to taste.

Production process:1When you buy fish, let the store kill it and clean it. The black membrane of the fish belly is washed so that it will not be fishy. Several knives are pulled diagonally on each side of the fish.

2.Stuff the belly of the fish with some chives and ginger slices.

3.The fish plate is lined with ginger slices and a few slice of chives.

4.Arrange the fish and cut some ginger shreds on the fish.

5.Drizzle with a spoonful of peanut oil.

6.Prepare a little chopped green onion, goji berries.

7.Add water to the steamer and bring to a boil, then put the fish in the pot, steam for 10 minutes and turn off the heat.

8.Sprinkle with chopped green onions and garnish with goji berries. It's best to pick out the ginger shreds here.

9.Heat the pan, pour some oil, steam the fish soy sauce, cooking wine, and pour it directly over the fish after heating.

First of all, the grouper is marinated with a knife, cooking wine and ginger slices are added to remove the fish, and then the fish is steamed in a pot, which is very delicate and the meat is particularly fresh and tender.

1 grouper, half a bowl of steamed fish soy sauce, appropriate amount of peanut oil, 2 tablespoons of cooking wine. A piece of ginger. 4-5 chives. Goji berries to taste.

Production process:1When you buy fish, let the store kill it and clean it. The black membrane of the fish belly is washed so that it will not be fishy. Several knives are pulled diagonally on each side of the fish.

2.Stuff the belly of the fish with some chives and ginger slices.

3.The fish plate is lined with ginger slices and a few slice of chives.

4.Arrange the fish and cut some ginger shreds on the fish.

5.Drizzle with a spoonful of peanut oil.

6.Prepare a little chopped green onion, goji berries.

7.Add water to the steamer and bring to a boil, then put the fish in the pot, steam for 10 minutes and turn off the heat.

8.Sprinkle with chopped green onions and garnish with goji berries. It's best to pick out the ginger shreds here.

9.Heat the pan, pour some oil, steam the fish soy sauce, cooking wine, and pour it directly over the fish after heating.

"Steamed grouper" is one of the dishes of Cantonese and Zhejiang. "Grouper", the meat is white, delicious as chicken, so it is also called "chicken fish", which can be compared with the famous freshwater cinnamon fish. It is mostly produced in the coastal area of the east of Zhoushan.

Grouper, one of the most delicious marine fish, is difficult to catch with a net and can only be caught by hand. Steaming can maximize the nutrition of grouper.

Ingredients for 2 people.

Grouper 400 grams.

Accessories. 1 shallot.

1 tablespoon steamed fish soy sauce.

1 2 teaspoons of salt.

2 tablespoons of vegetable oil.

Step 1: A complete list of steamed grouper practices.

After buying the grouper, please clean it up with the merchant, and then cut a knife on each side of the back, do not cut it, and marinate it with a little salt for about 5 minutes.

Step 2: How to steam the grouper**.

Cut the chives, cut the ginger thinly and put it on the bottom of the plate, put the marinated grouper, and put some chives and ginger slices on the fish body.

Step 3: Steamed grouper.

Steam in a pot of boiling hot water for about 5 minutes (depending on the size of the fish).

Step 4: A simple way to steam the grouper.

Remove and transfer to another plate, sprinkle with shredded chives, drizzle with steamed soy sauce, heat 2 tablespoons of vegetable oil, and pour over.

Cooking skills. The steaming time depends on the size of the fish, but I have about 200 grams per fish, and 5 minutes is about the same.

Steamed grouper.

Cuisine】 Zhejiang cuisine.

Features】 The fish shape is complete, the fish meat is fresh and tender, fat and smooth, and the essence is fragrant.

Ingredients: 1 grouper (weighing about 1,000 grams). 50 grams of lard. 5 grams of refined salt, 15 grams of monosodium glutamate, 15 grams of Shao wine, and 5 grams of green onions. 25 grams of soy sauce and 10 grams of ginger.

Production process] The grouper is slaughtered and washed. Slice the pork fat into 10 slices with 5 knives on both sides of the fish. Stuff the pork lard, 1 slice of ginger and 1 green onion into each knife of the fish.

Take another cup. Add refined salt, soy sauce and Shao wine, put it in a steamer with the fish, and steam it with a strong fire until the fish knife pattern is exposed. Remove the green onion, ginger and pork fat flakes, sprinkle with MSG, and bring the steamed soy sauce seasoning to serve.

The steps to prepare steamed grouper are as follows:

Step 1:

Groupers are more ferocious, first fished out and then hammered and then weighed, and then scraped the scales to open the stomach to cut off the internal organs and cut off the gills. Use a knife to scrape off the mucus from the skin of the fish, then remove the black membrane and residual internal organs of the abdomen, rinse the surface mucus with clean water several times, and then wipe off the water with kitchen paper.

Step 2:

Three knives on each side, pour cooking wine, sprinkle salt one by one. Marinate the fish maw with ginger slices for a while. You can also open the back of the fish along the dorsal fin longitudinally, so that the fish can stand up and put on the plate.

[Step 3]:

At the same time of marinating, cut the ginger into thin strips, cut the millet into thin strips, and tear the chives into thin strips. Put ginger and green onion on the fish body.

Step 4:

Bring the water to a boil in a steamer, put thick ginger slices on the steamed fish plate, and put the fish on the steamed fish plate. Put it in the steamer, high heat for 8 minutes, take out the steamed fish plate and remove all the ginger slices and green onions from the fish body and fish belly.

Step 5:

Spread the fried fish with ginger shreds, millet spicy shreds, and chive rolls, pour steamed fish soy sauce along the edge of the steamed fish plate, and then pour hot oil The fresher the fish, the more popping the fish will be after steaming, so that the fish meat is more tender and smooth.

A few points to note when steaming grouper:

1. Use the plastic wrap of a special microwave oven to seal the plate, but do not seal it completely, leave a small mouth for ventilation, which is the same principle as the usual steaming of food.

2. The seasoning should be evenly sprinkled on the fish, steamed with the fish, and microwaved out. You can also steam the fish in the usual way, just smear a little salt, and then sprinkle the seasoning after it comes out of the pot.

3. The time of steaming fish should not be too long, like this small grouper, a small grouper, about 100 grams, microwave high heat for 5 minutes is enough, if the time is too long, the fish will become old, there is no fresh and tender feeling. If the fish is large, you can add an extra minute, depending on the heat of your microwave.