Materials

Main ingredient: 800g of guppy;

Accessories: 1/2 tsp of salt, 20ml of cooking wine, 20ml of ginger, 20ml of vinegar, 15ml of steamer oil, moderate amount of shredded green onion, moderate amount of shredded green pepper, moderate amount of shredded red pepper

Steamed guppy

1

Guppy scales, cheeks and giblets, cleaned clean and put in a bowl. Slit the back of the fish, rub a small amount of salt on both sides and the stomach, add ginger slices, wine and vinegar, and marinate for 5-10 minutes

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2

Place the fish on a plate, and put it into a steamer with the steamer running

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3

Guillotine fish is covered with a lid, and steams for about 10 minutes. Open the lid, sprinkle with shredded green onion, ginger and chili pepper, and steam for another 2 minutes

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4

Take out the steamed fish, and drizzle it with the steamed fish drum oil to serve

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Tips

1. Steamed fish is very particular about its ingredients, and it should be fresh and live guppy, and it is best to make it now, if bought in the market. If bought back in the market, must be cooked within 30 minutes, otherwise the fish will become stiff, the taste will not be fresh;

2. Steamed fish pay attention to the steam fire, so be sure to steam before putting the fish into the steamer, and the whole process should be used to use a large fire steam;

3. Gui fish itself is very tender and fatty meat, so marinated in salt can not be put too much to a small half-spoon of salt, taste too heavy instead of obliterating the taste of the fish.

4. It is very important to pour the steamed fish drum oil on the fish when it comes out of the pot, which will bring the fish an extraordinary fresh taste.