Step 1, anchovies a night in advance to thaw in the refrigerator, the next day out.

Step 2, the fish is too long to cut in half first steamed fish big body.

Step 3, thawed, washed and dried, drizzled with cooking wine and sprinkle a little salt to marinate for a few moments, and then wipe a layer of wine wine to rest for a few minutes, ready to go.

Step 4: Cut bamboo shoots and ginger into cubes, slice Jinhua ham into shreds, and soak dried shiitake mushrooms.

Step 5, plate, (fish sprinkled with wine marinade, because the family does not like the wine I scraped off, you can directly steam) fish belly, respectively, stuffed with ginger, mushrooms and ham, plate after the completion of the set of chopsticks of lard, dripping with Huadiao wine.

Step 6, boil over high heat and steam on the pot for 20 minutes, turn off the heat and continue to simmer for 2-3 minutes, sprinkled with chopped green onions and a spoonful of steamed fish soy sauce. Finish!