Answer a homemade recipe. Shrimp, dragon fish, scallop, oyster, squid, cuttlefish (bucket), vermicelli, baby cabbage, Chinese cabbage, kale, asparagus, etc. Can be steamed like this. It's simple and faster. As long as you put the plate away, you can take it out to entertain the guests.

The formula ratio is: 2 tablespoons of light soy sauce, half a spoon of light soy sauce, 1 spoon of steamed fish black bean oil, 1 spoon of fish sauce (fresh shellfish sauce), 1 spoon of chicken juice, 1 spoon of oil consumption, 1 spoon of spicy sauce, 1 spoon. It depends on the number of dishes. If the quantity is large, multiply all the above seasonings by 2. Then add purified water as appropriate, and add salt and water when it is light.

Spread the meat/vegetables on the plate to make it look good, then pour the juice on it, chop up some garlic and sprinkle pepper rings on the top layer. If you like spicy food, you can add a little chopped pepper or pickled pepper. Start steaming in the steamer, and decide the steaming time according to what dish you use. Take it out after steaming and sprinkle with some shallots and chopped green onion.