Steamed grouper: delicious and sweet(qing zheng shi ban yu yuan zhi yuan wei de xian mei yu qing tian )

Steamed grouper: delicious and sweet

Introduction:

"I'm always confused about grouper species. Anyway, fresh and mariculture are good. The skin of grouper is thick, the meat is rich and crisp, and the taste is sweet and delicious. I always feel that the more authentic seafood, the more simple cooking, the more fresh and sweet seafood. Today's grouper, master said, is tiger spot, fish head, fish tail and fish bone are used to cook preserved egg fish soup, my son's favorite. The rest of the fish is steamed with nothing but a little celery beads. Steamed fish, dipped in mustard and soy sauce, sweet crisp, do not like to eat fish piglets are full of praise

Production steps:

Step 1: choose fresh groupers.

Step 2: ask the master to deal with the fish, take the fish part, fish head, fish tail and fish bone to make soup.

Step 3: slice the fish into pieces and try to be uniform in size.

Step 4: put the sliced fish on the plate.

Step 5: wash celery and cut into celery beads.

Step 6: Boil the water and put the fish in.

Step 7: bring the fire to a boil and turn to a medium fire for about 8 minutes.

Step 8: add celery beads and steam for about 1 minute.

Step 9: take out, dip in soy sauce and mustard.

Materials required:

Tiger spot: 1

Celery: 1 handful

Soy sauce: right amount

Mustard: moderate

Note: grouper's meat is very fresh and sweet. If you don't like mustard, you can also change it to soy sauce.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Zheng Shi Ban Yu Yuan Zhi Yuan Wei De Xian Mei Yu Qing Tian