Seasoning: 20g shredded onion, 20g shredded ginger, 5g refined salt, 60g soy sauce, 0.5g sesame oil and 50g peanut oil.

manufacturing process

(1) Put the grouper on the chopping block, beat it dizzy, put it in hot water at 70℃, take it out, supercool it with clear water, and clean the scales; Cut a knife at the door, cut off the gill root, insert bamboo chopsticks from the mouth to the gill into the belly, take out the gill and internal organs together, wash them, and wipe the fish evenly with salt.

(2) Put 1 long board and two chopsticks on a horizontal frame, put the fish in, sprinkle with shredded ginger, pour peanut oil (10g) on the fish, and put it in a steamer; Put the remaining oil and soy sauce in a steamer in a bowl, steam over high fire for about 8 minutes until it is just cooked, take it out, sprinkle with chopped green onion, pour in cooked oil and soy sauce, and serve.