Braised sea cucumber grouper

Overview

Sea cucumber grouper is produced in the cold waters of Iceland, the Arctic and the North Atlantic. It lives at a depth of 150-200 meters on the seabed. The sea cucumber grouper is snow-white in color, has delicious meat and a smooth texture. It is a rare deep-sea cold-water fish species. It tastes extremely sweet; frozen sea fish Sea cucumber has almost no fishy smell. The skin is the thickest, accounting for one-third of the weight of the fish. It is a rare source of collagen. The fish meat has the highest oil content and natural unsaturated fatty acids. The fish bones have the highest calcium content. Sea cucumber has only one cartilage. It is the best choice for women and children to supplement calcium.

Tags

• private kitchen
• shandong cuisine
• children
• old man
• autumn recipes
• banquet dishes
• cooking wine
• garlic
• minced coriander
• onions
• pickled red pepper
• pork stuffing
• sea cucumber grouper
• ginger
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 The sea cucumber grouper looks like this, it is ugly and relatively big, one weighs more than 3 kilograms;

   

2. 2 The fish belly has been cleaned;

   

3. 3 Boil water in a pot. When it is about 80% hot, put the fish tail into the pot and blanch the water. Blanch both the front and back. The fish tail is also put in last and blanched. The fish is relatively large and cannot be put in at once;

   

4. 4 This is what the fish looks like after blanching;

   

5. 5 There is a layer of sand-like material on the fish. Use steel balls to rub the sand off the surface;

   

6. 6 Rub the fish clean;

   

7. 7 Rinse again and cut into sections;

   

8. 8 Prepare the meat filling, shred the green onion, slice the ginger and garlic;

   

9. 9 Add oil to the wok, when the oil is hot, add the meat filling and stir-fry, then add garlic and part of the onion and ginger and stir-fry;

   

10. 10 After the meat filling changes color, add soy sauce and cooking wine;

    

11. 11 Boil the soy sauce until the aroma of meat comes out;

    

12. 12 Pour in water and the remaining onions and ginger;

    

13. 13 Add sliced sea cucumber grouper;

    

14. 14 The fire is boiling;

    

15. 15 Cover the pot and simmer over medium-low heat for 15 minutes;

    

16. 16 Finally, add an appropriate amount of salt to taste;

    

17. 17 Take it out and eat it. The fish skin is thick, and it does look a bit like a sea cucumber.