Guillow fish is a very high nutritional value of a kind of fish, fish meat is fresh and tender, less meat, only a big thorn, especially suitable for children to eat. Gui fish is generally used to steam is the best, steaming the highest nutritional value. It can also be braised and fried, each with its own flavor. Generally, Cantonese people like to steam, so now I'll share with you the steamed osmanthus fish.

Ingredients for a change of ingredients

Guillard Fish

One

Garlic Ginger Scallion

Each appropriate

Soy Sauce Wine

Each appropriate

Small Red Pepper

Three

Methods/Steps Step-by-Step Readers

1

/ 8< /p>

Take care of the cinnamon fish, don't want anything in the fish belly, there is a layer of black membrane on the fish belly should also be washed, then control the water and standby.

2

/8

Cut two deeper slits in the fish body, and then coat the fish with a layer of salt oyster sauce and cooking wine marinade for ten minutes. Stuff the fish belly with shredded ginger and scallion stalks. The purpose of making slits in the fish is to allow the flavors of the various ingredients to enter the fish.

3

/8

Peel and mince the garlic seeds, wash and chop the shallots and peel and shred the ginger.

4

/8

Then put the marinated fish in a pot of already boiling water and steam it for eight minutes over water.

5

/8

Turn off the heat and let the water steam for another two minutes before carefully taking the fish out. Remove the ginger and scallion stalks from inside the fish.

6

/8

In a separate pan, add a small amount of oil and add the chili peppers, garlic and ginger to the pan.

7

/8

Put the soy sauce in, bring to a boil and turn off the heat.

8

/8

Spoon out the hot oil and pour it over the steamed fish. A plate of steamed osmanthus fish is ready.

Precautions

The meat of guihua fish is delicious and tender, so it is usually used for steaming.

Parents should be careful when children eat fish.