How to make steamed guppy

Materials: one guppy, moderate amount of green onion and ginger, 4 tablespoons of soy sauce for steaming fish.

Methods:

Guillow fish scaled and gilled and gutted, cleaned;

Fish back on each side of a deep cut;

Fish body and fish belly with slices of green onion and ginger, put two chopsticks on the plate, the fish on the chopsticks;

Water boiled, and then the fish plate in the pot, cover, large fire steam for 5~7 minutes;

steamed fish In the fish plate will precipitate a lot of soup, the soup pour off do not;

Shredded green onion and ginger spare;

Shredded green onion and ginger spread in the steamed fish;

Oil burned to smoke, the hot oil splashed on the shredded green onion and ginger, and then drizzled with soy sauce can be steamed fish.

The fish must be fresh. The meat of steamed fish made from fresh fish is tender.

Must be clean. Fish gills fish viscera and so on must be removed cleanly, fish belly membrane should be removed, the blood should be cleaned, so that it can effectively deodorize.

Cut the knife on the back or fish. It can be steamed in a short time to ensure the tenderness of the fish.

The fish should be placed on the chopsticks. Fish should not be placed directly on the plate, but with chopsticks on the plate, so that the fish body can be fully heated, the same can ensure that the fish in a short period of time can be steamed, to ensure that the meat of the fish is tender.

Steaming fish must be water boiled and then into the pot, so that the steamed fish is tender.

The time to steam fish varies depending on the size of the fish, ranging from 5-7 minutes. Do not exceed 7 minutes, the fish will be steamed old, the taste is not tender enough.

Steaming fish steamed soup must be poured out do not, otherwise the finished product fishy flavor will be relatively large.