1. Slaughter the anchovy, remove scales and gills, disembowel it and wash it, then blanch it in a boiling water pot, take it out, scrape off the black film and rinse it.

2. Put the fish in a deep dish with a crisscross knife at the back of the fish, then put bamboo shoots, mushrooms, diced suet and ham slices on the fish, add refined salt, Shaoxing wine and clear soup, then add ginger slices and onion knots, steam in a steamer for 1 minutes, and when the fish's eyes are prominent, it will be ripe. Take off the cage to remove onion ginger, and then remove onion ginger. [Gourmet China ]

3. Put the fish in a long waist plate. Add 7g of refined salt, monosodium glutamate and boiled broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish.

4. Take Jiang Mo and vinegar with you when eating. Features: