Red Steam Juice (10 amount): 500 grams of Arome, 200 grams of Meiji Fresh, 500 grams of soy sauce, 2400 grams of mash juice, mixing together into the whole onion, cilantro 1000 grams each, immersed in anchovies 10 (*** weight of about 9-10 pounds. Fish sliced into two halves, to slice evenly, a go two), into the preservation cabinet soak for 12 hours, take another container, the pickle when the scallions, cilantro to the bottom, the fish body sticking to the mash juice of the rice to remove the net, set to the container, the fish body sprinkled with 150 grams of ginger, with a fine leakage of the pickled fish with the juice of the residue, poured to the fish, and then drizzled with 100 grams of lard, into the steamer steamer for 5 hours. Steam do not cover the film, do not lean to the sides of the steamer to ensure that in the process of steaming 5 hours flow to the baking dish of distilled water not more than 500 grams, otherwise a large amount of distilled water will dilute the concentration of seasoning.

Steam well out of the container, decant the soup, the soup **** about 3600 grams. Add 200 grams of brown sugar in the soup, boil on the fire, remove from the fire and add 200 grams of honey, stir well, into a plastic pot in the refrigerated storage. Steam the fish cooled, one by one out of the yard to another clean stainless steel plate (green onions and cilantro do not), into the crisper refrigerated storage. The broth and fish should be stored separately, otherwise the taste will be affected after soaking for a long time.

Walking Vegetables:

Take half of the fish, put it in the stove, pour a little juice added with brown sugar and honey, and steam it in a cage. The remaining juice can be used to steam other fish.

Some people don't like the red color of the steamed fish, so they can use the second method: instead of adding the flavourings of Vitamix, MJF and soy sauce when soaking and steaming, add these three seasonings to the soup along with the brown sugar. When you are ready to serve, pour the soup around the fish and steam it.