The practice of steaming chicken with Jianshui is relatively simple: take a medium pot as an example, choose a chicken weighing about 2 kg (the taste will be discounted from that of broiler), clean it, cut it into pieces of 5- 10cm, put it in a steamer (without adding water), and add onion, ginger and salt. Choose a pot with a suitable caliber for the boiler (or drill a hole in the lid as mentioned above), put in boiling water, cover the boiler, and seal the gap with something like a cage cloth. Stew for 2.5-3 hours (if you want to let the chicken pieces rot, you can extend the time appropriately) before serving. Features: original flavor, delicious soup. Fructus Lycii, Lentinus Edodes, Radix Angelicae Sinensis, Radix Codonopsis, etc. can also be added. When you put chicken pieces into the pot, you can make nourishing steamed chicken with another taste. The method of steaming fish is basically the same as above, except that the steaming time is about 1.5-2 hours.