1. Yuba cut in half
2. Slice bamboo shoots into small slices for later use
3. Pickled cabbage with half stem and half leaf
4. Cut the hairtail into large sections
5. Boneless
6. Marinated with salted cooking wine
7. Put the yuba in the middle of the hairtail as the bone
8. Fried pickled vegetables on the pan
9. Add sweet juice garden dicarbonate
10. Steam on the pot
11. Use Donggu Light Salt Yipin Fresh to Make Soup
12. Pour it on the steamed fish
13. carry out
Tips:Hairtail is not boneless, half the taste is poor, and the pickled vegetables is half salty without soaking
