Steamed grouper with weizeng

Steamed grouper with weizeng

Introduction:

"Miso is a kind of seasoning in Japan, which is popular in Japan for its rich nutrition and unique taste. It is said that miso originated in China or western Thailand. It is very similar to Douban sauce, soybean sauce and Douchi, which are made from beans through mold propagation. There is a box of Japanese organic weizeng at home. It was bought by little mm to cook for me when she went to Japan. Good guy, I know what to buy. Weizeng soup is the national soup of Japan. I'll try it another day. Today, I'll steam fish with it first. There are two small groupers in the refrigerator. Originally, they were bought for cooking. Later, because of something, they were allowed to stay in the refrigerator for several days. They were afraid that they would lose their flavor, so they would not be steamed. They were steamed with weizeng, which made them feel more delicious than steamed fish with soy sauce. The steamed fish is very salty and fragrant, similar to Chaoshan's bean paste, and tastes good. "

Production steps:

Materials required:

Grouper: 400g

Ginger: right amount

Weizeng: moderate amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh