1, the chef uses reservoir fish, and the family can use bighead fish, Anhui fish and tilapia instead. Clean the fish, put it on the basin, and lay the bottom with radish, pickled cabbage, sour radish, Bai Bei, shredded onion and red pepper.

2. Steam on high fire for about 5 minutes, and pour the homemade sauce on the pan. Sauce practice: first saute the ginger and onion, then cook in a proper amount of broth, a fresh soy sauce, soy sauce, fish sauce, and highly concentrated chicken juice to collect the juice.

3. If you enjoy it while heating, the fish only needs to be steamed until it is 6-7 ripe.