1. Time control: stew in water for about three hours; The steaming time is controlled differently, from short to uncooked and tasteless, to too ripe and rotten to lose its umami flavor. 2. Carrier difference: stew the raw materials in boiling water to remove the fishy smell, then put them in porcelain and pottery bowls, and then put them in a water pot; Waterproof steaming: put the sealed bowl of packaged raw materials on a boiling steamer for steaming and stewing. 3. Production difference: The waterproof method of waterproof steaming is based on the cooking principle, the soup will be less and less, and the ingredients will be softer. Boiled water is a stew, and the ingredients are raw juice, which is clear but not turbid. thank you