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Steamed guppy the practice of the most authentic plated
Materials: guppy (Mandarin fish) ~ ~ 1, Beijing onion ~ ~ 1, ginger ~ ~ 1, round red chili ~ ~ 1

beer ~ ~ 1 bottle, (here why we use beer instead of wine, we first sell a

off wait a moment to do the explanation), sea salt ~ ~ moderate, sugar ~ ~ moderate, oil ~ ~ moderate, black bean sauce king ~ ~ appropriate (soy sauce king, then we will teach you to boil,)

(Step 1): we first go to the market to buy a live and lively guppy, here please (in teaching you how to simmer,)

(first step): we first go to the market to buy a live and jumping guppy, here please remember that we pick guppy when to pay attention to which points, first of all, origin, guppy there are a lot of places to farm, but we have to choose guppy from the Taihu Lake farming, because the water of the Taihu Lake is relatively clear, less impurities, environmental protection to do a good job of eating freshwater fish, when the most afraid to eat to the diesel flavor, so where the fish from the election is the most important, selected fish we let the master fish killers initial processing, remember that guppy's stomach there is a thing like chrysanthemums this is the guppy's digestive system, the nutritional value is very high Oh, this is with the fish steamed, so that guppy also known as guppy fish, this thing do not throw Oh! Fish then we had better choose 1 catty 2 two ~ ~ 1 catty half of the fish, because too big fish to do steaming, the meat is relatively coarse, is not particularly suitable.

(Step 2): We take the fish home first with water to rinse the fish stomach and skin, and then we are in the body of the fish on both sides of the kitchen knife to play one to two of the crucifix can be, and then the white part of the King onion cut down on one side, onion tail is also the green part of the body on the fish on the surface (remember to stay a small section of green onions, oh), then we come to cut the ginger, where to remember not to to cut ginger, because we need the ginger, some friends must be thinking why can not use ginger it, because if cut ginger, ginger inside the ginger will be lost more, (we cook ginger tea is to use ginger Oh), we only need a little ginger ginger to get rid of the fish steamed excess fishy flavor can be. Next we take out the long waist plate, on both sides of the fish on both sides of the double fly, on both sides of the fish body sprinkled with a little bit of salt, remember not too much Oh, and then put into the plate, this time we open the beer (this is actually sure that a lot of friends and ask why not yellow wine it is but with beer because the yellow wine in the process of steaming the fish will become acidic, and the taste of yellow wine is too much punch, it will override the freshness of the fish itself, and with beer, then, the beer (malt content will play a role in increasing the elasticity of the fish, and beer's wine flavor is not too strong, so that the fish's native freshness of the perfect release) we pour 500 ml of beer on one-third, pour a little soybean oil, and then we just cut up the green onions and ginger on the fish on the body can be, even with the plate together with the plastic wrap, into the refrigerator to let it wake up a little bit (this is our lingo), the basic 15 minutes to 20 minutes to let it wake up. Basically 15 minutes to 20 minutes will do it. While this time we can do some preparatory work

(third step): we took out the round red pepper and just left a good white onion and a small section of the onion tail, wash them first, the red pepper to go to the end of the round pepper inside the pepper seeds all clear, and then vertical all two, because we want to cut three wire so that the round red pepper excess pepper meat to it sliced down, this time be careful with your hands! Oh, we only need to slice into only one chili pepper skin on it, slice well after we should have two complete chili pepper skin, and then stacked them up and everything into a silk on it (like a hairline on it, of course, this is the standard in our industry, for the white or not much food comrades don't need this high standard), the next part of the white onion we take out, we go to the head to the tail, and then we Put the white onion vertical, with the tip of the knife to the center of the white onion cut down, so that the white onion will be like a piece of paper like flat down, next and cut the same pepper skin so that the shredding is gone, but remember to cut the onion onion will be released onion juice, will be sticky in your knife, so that cut onion must not be too fast Oh, (in the case of the knife is not a very good job), and then the end of the part of the scallions and white part of the cut is the same Oh, also cut into julienne. The same Oh, also cut into silk and then three kinds of silk mixed together and put to cold water to soak on the line here why to soak it, we soak for half an hour

, the next is the soul of the steamed fish, that is, soy sauce Huang, comrades must be wondering why is soy sauce Huang rather than steamed fish soy sauce, soy sauce Huang is their own simmering, and steamed fish soy sauce is directly can buy, which is used in the material is not the same, the taste is not their own simmering soy sauce Huang, but the taste is not the same, and the taste is not the same. The flavor does not boil their own soy sauce Huang good, no matter in the hotel, the hotel you eat fish soy sauce is soy sauce Huang, so you will feel that the fish is more delicious one of the reasons, but soy sauce Huang is not 20 minutes to boil well, this need to be boiled ahead of time, here I put inside the need for materials and methods and we say, a catty of soya sauce (brand, if it's best to use the Haitian's), three two vegetable water (), a catty of soya sauce (if it's best to use the Haitian's), three two vegetables and water (if it's best to use the Haitian's). Inside the need to put celery, onions, carrots and parsley, placed in the pot inside the boiler, basically 30 minutes the flavor of the vegetables will come out, two two Meiji, two fish sauce, three two sugar, three two monosodium glutamate (MSG), these seasonings basically in the supermarket can be bought.

(Step 4): take out the steamer, the water can be added more, because the steam fish need to steam enough or else the fish steam time is long, the fish will not be delicious and so the water boiled at this time we take the fish out of the refrigerator to the plate in the beer to pour, next we use a chopstick to go to the lower part of the fish pad to let the fish body and the plate separate so that the steam if the fish steam more steam through, and then put the fish into the steamer, open the Steam 7 minutes and a half to 8 minutes and a half, the time is to steam up mainly, if your steamer lid is not very sealing the case with a rag around the lid cover up so that the steam will be more sufficient, the time is up to turn off the fire we steam the fish out of the good, at this time you will see a lot of excess water in the plate, pour the water, and then chopsticks to the fish on the ginger, green onion are all picked, and then we pre-mixed black bean oil Huang with a soup spoon, put a spoonful of hot inside the pot, and then along the perimeter of the plate, poured into the plate, remember not to pour on the fish, we cut the three silk out of the control of water, put the fish on the body, this time is very important, the pot poured into the new oil to open the fire to the oil to seventy percent of the oil off the fire, and then put the three silk place to pour it on the explosion of aroma, so that you can serve, a plate of steamed guppy on the ready. The first thing you need to do is to make sure that you have the right amount of water in your mouth.