The method of steaming anchovies is as follows: Step 1. Thaw the anchovies in the refrigerator one night in advance and take them out the next day.

Step 2. The fish is too long and cannot be cut into half. Steam the whole body first.

Step 3. After defrosting, wash and dry, pour cooking wine and sprinkle with a little salt to marinate for a while, then spread a layer of wine and let it sit for a few minutes to prepare side dishes.

Step 4: Cut bamboo shoots and ginger into cubes, shred Jinhua ham, soak dried mushrooms and set aside.

Step 5. Assemble the fish. (Sprinkle the fish with fermented rice and marinate it. Since my family doesn’t like the fermented fermented rice, I scraped off the fermented fermented rice. It can be steamed directly.) Stuff the fish belly with ginger, mushrooms, and ham respectively. After placing on the plate, place a chopstick with lard.

, topped with Huadiao wine.

Step 6: Bring to a boil over high heat and steam for 20 minutes. Turn off the heat and continue to simmer for 2-3 minutes. Sprinkle with chopped green onion and a spoonful of steamed fish soy sauce.