Ingredients: 250-350g of whole Gui Fish, 120g of ham, 500g of essential oil, 50g of mushrooms, 3-4g of salt, 5g of monosodium glutamate (MSG), 2ml of soy sauce, 3g of garlic, 10g of chopped green onion, 3g of ginger.

Directions: Clean the Gui Fish and slice the slices, slice the slices of mushrooms and ham. Sandwich the sliced mushrooms and ham into the fish at intervals. Rub salt, monosodium glutamate and ginger on the body of the guppy, steam it in a pot, sprinkle with chopped green onion and drizzle with soy sauce.

2, guppy tofu soup

Ingredients: 400 grams of guppy, 400 grams of tofu. Seasonings: 15 grams of wine, 3 grams of green onions, 1.5 grams of ginger, 2 grams of salt, 2 grams of monosodium glutamate, a little wet starch,

Practice: cut the tofu into 5 mm thick slices, salted water for 5 minutes, drained and ready to use. Remove scales and viscera from guppy, rub with shaoxing wine and marinate with salt for 10 minutes. Put salad oil in the vessel and heat it up, pop the ginger, fry the fish on both sides and add some water, lower the heat for 25 minutes, then put in the tofu slices, season it and put down a little wet starch to thicken it and sprinkle it with chopped green onion. According to taste preferences can also be sprinkled with chopped lettuce and so on.

3, braised guppy

Ingredients: live guppy 1, sugar, red pepper, wine, broth, soy sauce, vinegar, salt, wet starch, green onions, ginger, cooked lard.

Practice: Gui fish slaughter clean, in both sides of the fish body every 3 centimeters to cut a knife mouth, with wine, salt wipe all over the fish inside and outside the marinade for 10 minutes, and then sprinkled with a layer of starch to wipe well. Red pepper seeds, wash, cut into thin filaments; frying pan hot lard to eighty percent heat, under the guppy, deep-fried to both sides of the golden yellow when fish out of the plate. Onion, ginger shredded, seasoning into flavor sauce; frying pan oil burned to eighty percent of the heat, into the red pepper wire, pour into the sauce, boil until the soup for the crimson, poured on the fish body that is complete.