Saltwater grouper
Saltwater grouper
Introduction:
"Generally, if you want to taste the delicious fish, Cantonese use the method of steaming. If you use fish to make soup, most of you fry the fish first, and then boil the soup over a high fire. The fish soup is milky and delicious, but the fish meat is rotten. However, there is another way, that is, salt water immersion fish, so that both can maintain the delicious fish, if you want to drink the soup, fish soup is also sweet, ha ha. This year, I saw a small grouper in the market. It's very fresh. This kind of small grouper here is generally caught by fishermen, which is more delicious than the cultured big grouper. Let's have a salted grouper, which is delicious. "
Production steps:
Materials required:
Grouper: 8 Liang
First course: one
Garlic: right amount
Scallion: right amount
Salt: right amount
MSG: right amount
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: 20 minutes
Taste: salty and fresh
Saltwater grouper
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