The steamed fish in the restaurant uses a special kind of soy sauce called steamed fish black soybean oil. "Soy sauce" is the Cantonese name for "soy sauce".

Soy sauce, or soy sauce, is a condiment with Asian characteristics used in cooking. Soy sauce is generally a liquid brewed with soybean as the main raw material through koji making, fermentation, adding water and salt under the action of various enzymes secreted by various microorganisms during reproduction. Different countries and regions make soy sauce with different raw materials, different ingredients and different flavors, especially Vietnamese fish sauce (using fresh fish).

Steaming fish steps:

Ingredients: fish (catfish, bream and perch), salt, ginger and garlic, green onions, fresh soy sauce, steamed fish and soy sauce.

1. Fish scales, internal organs, abdomen and black water are removed from fish. After washing, cross-cut the fish and marinate it with salt for half an hour. Shred the ginger and pat the garlic flat. Cut the onion in half and the chopped green onion in half. Set aside.

2. Take a clean plate, first put ginger and garlic on the bottom of the plate;

3. Then put the fish in;

4. Finally, put shredded ginger, shredded garlic and shredded onion on the fish;

5. Pour a proper amount of water into the pot, boil it, add fish and steam for 10- 15 minutes;

6. Steamed, take out the soup, remove the onion, ginger and garlic, sprinkle with fresh soy sauce and steamed fish sauce, and sprinkle with fresh shredded onion;

7. Sprinkle with chopped green onion;

8. Pour the right amount of oil into the pot, heat it and pour it on the fish.