Salt-water grouper
By AminaJacobs
Generally speaking, if you want to taste the delicious flavor of fish, Cantonese use steaming. If you use fish to make soup, most of them will fry the fish first and then cook the soup hard. The fish soup produced will be milky and delicious, but the fish will rot away. However, there is another method, which is to soak the fish in salt water. In this way, not only can the taste of the fish be maintained, but if you want to drink the soup, the fish soup will be clear and sweet, hehe. This year, I saw fresh little grouper dancing in the market. It was very fresh. The small grouper here are usually caught by fishermen and are more delicious than the farmed big grouper. Just get a saltwater grouper, which is delicious.
Recipe Recommendations
- Toucai one
- garlic appropriate amount
- green onion appropriate amount
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Salt-water grouper
1
Scaled the fish and washed the first vegetables.
2
Cut the first dish into strips.
3
Raise the oil pan and saute the garlic and vegetables until fragrant.
4
Add water to boil.
5
After the water is boiled, add grouper, salt, and simmer for 5 minutes.
6
After the fish is cooked, add chopped green onion and monosodium glutamate to season.
7
The delicious and sweet saltwater grouper is out of the pot.