Ingredients
priacanthus macracanthus
Two
cooking wine
Appropriate amount
light soy sauce
Appropriate amount
white sugar
a little
Xiaomi spicy
Appropriate amount
Ginger, scallions, and garlic
None
The method of braised bigeye grouper
- Two big eyed snappers were removed, their gills were shaved, their stomachs were opened, their internal organs were removed, they were washed, and a little tail was cut off. This fish has a thick skin. Some people like to peel it first and then fry it. Personally, I prefer to use chopsticks to remove the entire fish fillet after cooking it.
- Put some ginger slices and scallions in the fish belly, marinate with a little salt and cooking wine for a while.
- Prepare ginger, scallions, garlic, and chili peppers.
- Heat up the wok, add ginger slices, garlic cloves, and scallions, and stir fry until fragrant.
- Add the marinated bigeye grouper and fry.
- Flip over and continue frying.
- Add soy sauce, white sugar, water, and simmer for about 15 minutes.
- My personal preference is spicy millet. Friends who do not like spicy food, please ignore this step.
- Cut off the heat and sprinkle chopped scallions when the sauce is almost ready.
- Sheng Pan.
- Don’t eat the thick skin of the big eyed grouper. Before eating, use chopsticks to lift it up and the entire fish fillet can be removed. Now you can happily eat the big eyed grouper!
