Braised Grouper
by Helena6581
Favorite
Difficulty
Easy
Time
30m
Serving
2
The grouper has no thorns, it's really delicious
1. Pat the grouper fainted with the back of a knife, cut through the belly, and clean out the internal organs. Then rinse and cut two diagonal cuts on the back of the fish
2. Pour oil in a cold pan, add ginger and garlic when the oil is hot, sauté fragrant, add grouper, and fry both sides until white
3. When the fish turns white on both sides, add a spoonful of dark soy sauce, two spoons of light soy sauce, two spoons of cooking wine, one spoon of sugar, add water, surpass the fish, and simmer over high heat.
4. After the high heat is simmered, turn to low heat and simmer for 20 minutes, add appropriate amount of salt, turn to high heat again to collect the juice, and remove
