Guillow fish (1, 500 grams), Kaiyang (6), sliced mushrooms in water (2 slices), sliced asparagus (45 grams), green onions, ginger slices, yellow wine (12.5 grams), sugar (12.5 grams), soy sauce, salt, clear broth (165 grams)

[edit paragraph]Preparation

One, the guillow fish killed, remove the skin, remove the floating skin, and put it on a plate. remove the viscera, wash clean, put into the boiling water pot Chuan a little, remove, scrape clean, the fish body on both sides of the open knife, put on a plate.

Two, the mushroom slices, asparagus slices, open ocean, green onions, ginger, lard (45 grams) poured on top of the fish, and then add salt, sugar, wine, soy sauce, broth, steamed in a cage, take off the green onions, ginger that is good.

[edit paragraph] Practice two

Cooking method

1. will be guppy dissected and washed, put in a pot of boiling water scalded a little fished out, with a knife gently scrape off the mucus on the body of the fish;

2. scrape the mucus of the fish placed flat on a chopping board, with a knife close to the dorsal spine from the head down to the tail of the curved knife, turn over, in the body of the upward side of the curved cross knife (or deep curved diagonal knife blade)

3. cooked ham slices;

4. bamboo shoots peeled, cleaned, blanched in boiling water, sliced;

5. mushrooms de-stemmed, cleaned;

6. lard, cleaned, cut into cubes;

7. cinnamon fish knife side up into a large loin plate, bamboo shoots slices, mushrooms, lard cubes, slices of ham in turn on the fish, add yellow wine, Salt, ginger, green onion knot, on the cage with high fire steaming 15 minutes until cooked;

8. out of the cage after picking off the green onion, ginger, the original juice decanting into a small bowl for another use;

9. the original soup into the green onion segments, monosodium glutamate and broth 50 ml, adjusted to taste, boil and pour the fish can be, on the outside of the table with ginger vinegar dipping food.

Making tips

1. steaming raw materials must be fresh, otherwise it will produce a bad smell;

2. bamboo shoots and mushroom slices can also be blanched separately, and then discharged on both sides of the body of the fish;

3. Seasoning casting is accurate: generally steam can be directly for food, and then, if necessary, will be left to the juice plus broth, monosodium glutamate and other flavors to adjust the taste and then poured on the fish;

4. Steaming can also be according to the taste of each person, add a little sugar or pepper;

5. This method of steaming fish is also applicable to general freshwater fish and saltwater fish (anchovies, herring do not scrape the scales). The size of the fish is selected according to the specific situation. The number of ingredients and seasonings and the time for steaming the fish vary as appropriate depending on the size of the fish and the taste requirements.

Please adopt