Chinese Food
Steamed grouper
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It's a dish I learned in middle school. It took seven or eight years to cook it again
Cooking ingredients
Cooking Steps
Step1:Kill the fish and wash. Put in ginger. Add some cooking wine to remove fishiness and marinate for 20 minute
Step2:Cut ginger, onion, garlic, pepper and coriander for standb
Step3:Add some green onion and ginger to the belly of the fis
Step4:Put the remaining materials (leave a little green onion and coriander leaves on a plate) into a small bowl, add a little salt, add some raw soy sauce, steamed fish and soy sauce and edible oil.
Step5:Put some onion, ginger and garlic under the fish. Steam with seasoning for ten minutes. Chopsticks can penetrate. It can't be steamed too long.
Step6:Quickly pour out the seasoning before cooking. Simmer for a while. OK
Cooking tips:The key is the sauce. Because both the raw sauce and steamed fish and soy sauce are salty, you can put less salt in them. You can also put no steamed fish and soy sauce in them. The meat on it may be a little light if it's not soaked in the juice, but it's just right if it's dipped in the juice. The seasoning can also be steamed with fish. But it looks turbid. So I like to put it when I get up quickly. Grouper has no thorns. It's much more convenient to eat. It's also delicious to steam. I don't like it too oily, so I didn't pour any oil. I added a small spoon of oil to the seasoning. I have skills in making dishes with just the right color.
