Guillow Fish

Guillow Fish

500g

Accessories Sides

Ginger 5g scallion 5g Oil 5ml Soy Sauce 10ml Sugar 2g Water 30ml Salt 5g White Wine 2ml

Methods Steamed Guillow Fish

1 Guillow Fish, when buying the fish, please ask the fish belly to be opened to take out the gills and gills

2 with running water to clean the fish to remove blood, drain

3 on both sides of the fish body cut a few parallel cuts, wipe a small amount of salt

4 cut a few slices of ginger inserted into the cuts and the fish, and then pour a little white wine to wipe, and leave it for 10 minutes

5 at the same time and then the green onion first cut into 5-cm-long section, and then the section of the juliennes, and the rest of the ginger is also cut into julienne strips, standby

6 pot of water to the water, and then cut it into juliennes.

6 Boil water in the pot, put on the steaming rack

7 Put on the shallow dish containing fish, close the lid and steam for 6-8 minutes, until the fish eye protrudes, the fish meat slightly larger, said the fish is cooked, you can turn off the fire

8 Steam the fish will be the dish of the juice poured away to ensure that the fish meat and the juice is not fishy

9 Step 5 of the shredded ginger and scallion evenly sprinkled over the fish

10 Pour the pot into the Heat the oil until it is slightly smoking0

11Pour the cooked oil evenly over the fish with green onions and ginger, and immediately smell the fragrance of green onions1

12Pour 10 ml of soy sauce into the wok2

13Add 30 ml of water3

14Add the sugar4

15Add salt, and when the sugar and salt are dissolved, wait until the sauce boils and turn off the heat5

16Pour the seasoning into the sauce, and then pour it into the wok. >16Pour the sauce of the previous step to the fish plate can be.6

Tips

1, when steaming fish must wait for the pot of water to boil before putting it on the steaming rack, and keep a high flame when steaming; 2, if there is a special steamed fish soy sauce can be a direct substitute for the latter steps of the juice production, directly dripping on the fish; 3, steamed fish selected fish to try to be as fresh as possible, the texture will be more tender; 4, guppy cleaned to be attention, the first half of the dorsal fin is hard spines and toxins, do not scratch your hands.