Grouper with garlic

Grouper with garlic

Introduction:

"This is also the method of steaming to make grouper, but the oil poured at the end is the garlic oil, which makes the whole fish full of garlic flavor."

Production steps:

Step 1: remove the scales of grouper and wash the viscera.

Step 2: strike a knife on the fish.

The third step: add the appropriate amount of ginger and ginger to the plate and pour it into the baijiu.

Step 4: put it into the steamer.

Step 5: steam over high heat for 10 minutes.

Step 6: mix the seasoning meijixian, vinegar, oyster sauce, soy sauce and steamed fish soy sauce in a bowl.

Step 7: pour out the steamed soup, onion and ginger.

Step 8: Sprinkle with onion and ginger.

Step 9: chop the garlic.

Step 10: add oil to the pan, heat up and fry the garlic.

Step 11: pour over the steamed grouper.

Step 12: pour the fish juice again.

Materials required:

Grouper: one

Scallion: 20g

Ginger: 10g

Garlic: 30g

Baijiu: 10ml

Peanut oil: 35ml

Meijixian: 10ml

Vinegar: 5ml

Oyster sauce: 5ml

Soy sauce: 5ml

Steamed fish and soy sauce: 10ml

Note: fried garlic oil is not too high oil temperature, so as not to fry garlic paste.

Production difficulty: Advanced

Process: steaming

Production time: 20 minutes

Taste: garlic