Squirrel guppy. Required ingredients: 1 guppy, 15 grams of cooking wine, 1 gram of salt, tomato sauce, sugar, vinegar, salt, fresh broth, pine nuts, water starch, each appropriate amount. Steps: After the guppy is cleaned up, slice the fish flat along the spine to the tail, which will become two slices of fish with the tail and spine removed. The abdomen of the large thorns are also sliced off, and then the fish skin side down at equal distances diagonal section, the knife deep to the skin of the fish but can not cut through the skin. Marinate the cut fish with 15g of cooking wine and salt for 1 minute, then roll in dry starch and dip the knife into the powder evenly, then pick up the fish with your hands and shake off the remaining powder. Frying pan on the fire, hot, pour vegetable oil, oil heat to 70%, will be gui fish dipped in a little starch, put the frying pan for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan, frying until it is golden brown and fish out, there is a knife side up in the fish plate, loaded with the head of the fish. Place the pine nuts in a frying pan, remove from the pan when cooked and place in a small bowl. Frying pan in a little oil, put a little broth, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push evenly, out of the pan poured on the fish, sprinkle pine nuts can be.

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Braised guppy. Required materials: live guppy 1, sugar, red pepper, wine, broth, soy sauce, vinegar, salt, wet starch, green onions, ginger, cooked lard each appropriate amount. Practice steps: Gui fish slaughter clean, in both sides of the fish body every 3 centimeters cut a cut, with wine, salt wipe all over the fish body inside and outside the marinade for 10 minutes, and then sprinkled a layer of starch to wipe well. Red pepper to remove the seeds, wash, cut into thin filaments. Frying pan hot lard burned to eighty percent heat, under the guppy, deep-fried to both sides of the golden yellow when fishing out of the plate. Onion, ginger shredded, seasoning into flavor sauce. Frying pan with gas burned to eighty percent heat, put the red pepper wire, pour into the sauce, boil until the soup is deep red, pour on the fish body is complete.