1, cilantro, caraway, scallions, ginger, peeled garlic, celery, onions, large green peppers, large red peppers put in a blender with water, edible cooking machine twisted into a thick juice.

2, add dark soy sauce, soy sauce, appropriate amount of water together in the pot on high heat to boil, change to low heat and simmer for 10 minutes.

3, filter the dregs of the material, put the seasoning stirring cold cold, steamed fish can be used.

4, each time you can do a little more, bottled and put in the preservation cabinet at a low temperature, when used directly to take can be.

Steamed fish soy sauce is a kind of soy sauce, and common types of soy sauce, soy sauce, soy sauce is different, slightly lighter in color, taste fresh, Guangdong, Hong Kong and Macao region of the steamed fish soy sauce is generally slightly sweet, and Southeast Asia, Vietnam and the region of the fish sauce is very different, it is a kind of Asian characteristics of the seasoning used for cooking, usually used to steam fish, is the characteristics of the Guangdong seasonings, the earliest from the Shunde cooks clever hands.