Many dishes in Hong Kong come from Cantonese cuisine. Speaking of eating seafood, most of the seafood in Hong Kong are eaten in a similar way to Cantonese cuisine. They all eat the sweetness of the seafood itself. Fresh seafood can be eaten with simple cooking to taste the fresh sweetness of the ingredients themselves. If you tell me that the simplest cooking method is too fishy, it can only mean that your seafood is not fresh enough at all, or the slaughter method is incorrect. This has nothing to do with your cooking skills. It is all because of the ingredients. I think this is why the mainland likes to make fish with strong flavors, so the final taste is not the fresh sweetness of the seafood, but the taste of the ingredients.
For some people with strong flavors, Cantonese food or Hong Kong food has no flavor. In fact, what they eat is the taste of the ingredients themselves. The beauty is that the flavors of the different ingredients are mixed just right so that the main ingredients can The flavor is highlighted, and there is no need to add any extra chicken essence and other flavors.
When it comes to the freshest wild seafood, the best way to cook it is actually steaming. If rock salt and brewed vinegar are added, it will be the best. No extra matching is needed at all.
But if fish are farmed or frozen, then we must find some way to remove the fishy smell and improve the freshness. But no matter how you do it, the fresh sweetness of the fish itself must have.
Hong Kong-style black bean grouper
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- chili appropriate amount
- oyster sauce appropriate amount
Steps for Hong Kong-style black bean grouper
1
Put the garlic in a cold pan with cold oil (In the pan, the oil should not be too hot, otherwise the garlic will only become burnt and bitter instead of garlic. Moreover, if you use vegetable oil, you should not over-heat it, as overheating vegetable oil will produce carcinogens).
2
After the garlic turns slightly yellow, add the pepper and keep the heat low.
3
After gently frying the peppers a few times, add shredded ginger (if you are completely frying or refining oil with a strong aroma, the order should be to add shredded ginger first and then garlic, but you are not going to stir-fry here, just stir-fry it a little bit.)
4
Add a little oyster sauce and stir-fry until fragrant, over low heat.
5
Put in grouper (use a knife to stroke three times obliquely, not vertically, obliquely. It will make it easier to taste. If you cut it vertically, just cut the cut to taste).
6
Add water to half-submerge the fish, then add the yellow bean sauce (instead of fully submerged, fully submerged becomes fully boiled, here semi-steamed).
7
Cover and cook (please note here, do not use the lid that will leak, such as holes or uneven edges of the lid, which will leak. This is very important) Cook for 7 minutes, and the fish will get old after a long time.
8
After 7 minutes, open the lid, add the spring onion, and add a small amount of oyster sauce again.
9
Finally, sprinkle with finely chopped green onions and turn off the heat.
10
If you like the aroma of onions, you only need to cover the lid and simmer it at the current temperature in the pan for 5 minutes. You don't need to open fire, so you can start the pan if you don't like the aroma of onions very much.
11
Fresh, sweet and delicious tender grouper are ready to serve.Hong Kong-style black bean grouper Make Tips
1 Fresh fish does not need to be marinated with salt in advance, as the water will flow out and the meat will be too old. 2 Cut the shredded ginger and place it in cold water and soak it overnight. Cooking fish with water soaked in shredded ginger can effectively remove the fishy smell. 3 When killing fish, ask the seller to help you drain the blood and rinse it immediately to wash the blood clean to get rid of the smell of blood. 4 Chamfering is basically an angle of 30° from the table top.