The Golden Guppy is an omnivorous freshwater fish . The Golden Guppy, scientifically known as the Golden Guppy, has a reddish-orange exterior, a pure white belly, reddish-yellow fins, a short head, a small mouth, fine scales, and a coloration that resembles a priceless piece of jade.

Golden guppy's meat is tender and is usually used to make a delicious steamed fish with a very fresh flavor.

How to make golden guppy

The guppy is removed from the scales, gills, fins, and internal organs, and the skin coat on the head is removed, cleaned, and the head is chopped off, spread out, and patted flat. Use a knife to cut off the fish bones on the back of the fish, leaving about 1 rain spine at the tail. After the guppy is boned, spread it out skin-side down, and cut it with an angled knife into a floral knife that is four-fifths as deep as the meat, without cutting through the skin, and make an opening at the tail, pulling the tail out of the knife.

Spread the fish with salt, pepper, cooking wine and wet starch. Put a frying pan on fire, heat up and pour in vegetable oil, heat the oil to 70%, dip the guppy into a little cornstarch, put it into the frying pan and fry for a few minutes, then dip the fish head into cornstarch, put it into the frying pan and fry it until it is golden brown and remove it from the pan, put the side with the knife facing upwards on the fish plate and fill it with the head of the fish.

Place the pine nuts in a frying pan, remove from the pan when cooked and place in a small bowl. Leave a little oil in the frying pan and add a little broth. Add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push well, out of the pan poured on the fish, sprinkle pine nuts can be.