1. Put coriander, coriander, onion, ginger, peeled garlic, celery, onion, green pepper and red pepper into a blender and add water, then grind them into thick juice with an edible cooking machine.

2. Add light soy sauce, dark soy sauce and appropriate amount of water to the pot to boil, and simmer for 10 minute.

3. Filter the residue, add seasoning, mix well and cool. You can use it when steaming fish.

4. You can make a little more each time, bottle it and keep it in a fresh-keeping cabinet at low temperature, and you can take it away directly when you use it.

Steamed fish soy sauce is a kind of soy sauce, which is slightly lighter in color and delicious, which is different from common soy sauce types, such as soy sauce, soy sauce and soy sauce. The soy sauce used for steaming fish in Guangdong, Hong Kong and Macao is generally slightly sweet, which is different from the fish sauce in Southeast Asia and Vietnam. It is a condiment with Asian characteristics and is usually used to steam fish. It was originally made by a chef in Shunde.