Steamed guppy ingredients: guppy, ginger, cooking wine, steamed fish soy sauce, scallions, scallions , millet pepper, cooking oil, practice: 1, guppy a fish, with a knife to scrape the mucus on its surface, and then clean the fish belly inside the black of the membrane, in the fish on the body of the three cut, dripping into the cooking wine, put on the ginger pickle for 10 minutes to go to fishy flavor.

2, scallions cut in half, but do not cut to the end, will be inside the hard core removed, the scallions cut into julienne, scallions, millet pepper is also cleaned and cut into julienne soaked in a bowl. This way the shallots will curl naturally.

3, the marinated fish wine and ginger are poured out, in the bottom of the plate with two large onions, set the gui fish, dripping with new wine, yards of new ginger slices, boiled water does not pot, steaming for 8 minutes, turn off the fire and simmer for two minutes.

4, after opening the lid, will be steamed out of soup in the plate pour off, and the large onion and ginger to take off. While hot, pour in the soy sauce, remember to pour soy sauce not on the body of the fish, but along the edge of the plate down. Drizzling directly on the fish will cause the fish to be less tender.

5, the soaked shallots, green onions, millet pepper code in the body of the fish, the pan under the oil, the oil burned to smoke, poured in the fish, the fragrance is immediately stimulated out. The smell of incense is very tempting.

Chef's Tips 1, marinate the fish, do not wipe the salt, wipe the salt will lead to the fish meat tight not tender. 2, dripping black bean sauce to pour along the edge of the plate down, do not pour directly on the body of the fish.