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 apply a layer of fermented rice 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. Put on the plate. (Sprinkle the fish with fermented wine to marinate. Since my family doesn’t like the fermented fermented rice, I scraped it off. It can be steamed directly.) Stuff the fish belly with ginger, mushrooms and ham respectively, and place on the plate. When finished, put a chopstick on top of lard and pour Huadiao wine over it.

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. It’s over!