Seasoning: hot and sour juice, fish sauce (or salt), white sugar, monosodium glutamate, lemon juice (or white sugar), a little Thai ginger (which can be replaced by ginger) and 2 parsley.

Practice: Wash the fish, cut two holes in the fish, boil the water and steam for 5 minutes.

2. Put all the seasonings into the pot, add 500 grams of water and boil it as a hot and sour soup.

3. Pour the steamed fish in hot and sour soup and sprinkle with coriander.

The practice of hot and sour juice: red pepper, garlic, coriander, monosodium glutamate, sugar, lemon juice and fish sauce are mixed according to personal taste, chopped and mixed well. You can use salt instead of fish sauce.

Lemon juice and sugar are delicious, so you can't have less.

Reminder: master the time of steaming fish, not more than 5 minutes, and the fire should not be too big to ensure that the fish is fresh and tender.

Fresh, spicy, sour and tender, especially suitable for family dining tables.