Steamed Gui Fish is a traditional Han Chinese dish from Fujian, belonging to the Min cuisine, which is characterized by a pleasant color, taste like crab meat, fresh fragrance.

Ingredients:

Main ingredient: 800g of guppy

Supplementary ingredients: 1/2 tsp of salt, 20ml of cooking wine, 20ml of ginger, 20ml of vinegar, 15ml of oil for steaming fish, an appropriate amount of shredded scallions, an appropriate amount of shredded green peppers, an appropriate amount of shredded red peppers

Practice:

1.

1. Remove scales, gills and internal organs from guppies, clean and place in a bowl, cut a knife in the back, rub a small amount of salt on both sides of the fish and the stomach, put ginger slices on the yards, add wine and vinegar, and marinate for 5-10 minutes

2. Place the fish on a plate and put it into a steamer that has been steamer

3. Put the lid on the pot, and steam for 10 minutes or so, open the lid. Sprinkle shredded green onion, ginger and chili pepper, and then steam for 2 minutes

4. Steam the fish out, drizzle with steamed fish drum oil can be

tips:

1. Steaming raw materials must be fresh, otherwise it will produce a bad smell;

2. Bamboo shoots and slices of mushrooms can be individually Blanch hot, and then discharged on both sides of the fish body;

3. seasoning casting accurate: generally steamed can be directly for food, if necessary, and then left the juice plus broth, monosodium glutamate, etc. to adjust the taste, and then poured on the fish body;

4. Steaming can be based on the tastes of the people, add a little sugar or pepper;

5. This method of steaming fish is also applicable to general freshwater fish and saltwater fish (anchovy.), I'm not sure if I'm going to be able to do this, but I'm not sure if I'm going to be able to do it.) The size of the fish is selected according to the specific circumstances, the number of ingredients, seasonings and the time of steaming fish, depending on the size of the fish and taste requirements and discretionary changes.