Steamed guppy

Main ingredient: one guppy

Accessories: green onion and ginger

Seasoning: 4 tablespoons of soy sauce for steaming fish

Production Methods:

1. Guppy scaled and gilled to remove viscera and clean it well

2. Fish back and sides of each side of the deep cut a knife

3. Put slices of green onion and ginger on the fish body and belly, put two chopsticks on the plate, and set the fish on the chopsticks

4. Boil the water, then put the fish plate into the pot, cover it, and steam it over high heat for 5-7 minutes

5. Steamed fish will precipitate a lot of soup on the fish plate, so pour out the soup without

6. Slice the green onion and ginger finely and reserve it

7. The onion and ginger silk spread in the steamed fish

8. Oil to smoke, the hot oil splashed on the onion and ginger silk, and then drizzled with soy sauce can be

Do fresh fresh fresh steamed fish tips:

1. Fish must be fresh. Fresh fish to do out of the steamed fish meat is tender.

2. Must be clean. Fish gills fish viscera, etc. must be removed clean, fish belly membrane to be removed, blood to be cleaned, so that it can effectively deodorize.

3. Fish back or fish body cut knife. It can be steamed in a short time to ensure that the fish is tender.

4. Fish should be put on 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 fish meat is tender.

5. Steamed fish must be water boiling and then into the pot, so that the steamed fish is tender.

6. Steam fish time depending on the size of the fish, time 5-7 minutes ranging. Do not exceed 7 minutes, the fish will be steamed old, the taste is not tender enough.

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