Wrap the dried fish in a clean bag and beat it with a rolling pin to loosen the meat. Then soak in the water.
At the bottom of the plate, put some vegetables with unsatisfactory taste according to personal taste, which can be bean sprouts (shui shui), potato chips and so on. I put potato chips. The bottomed dish itself has no outstanding taste. After steaming, it can fully absorb the fresh fish, and it can also make the fish lighter.
Cut the soaked fish to dry water and cut it into small pieces on the plate.
Mix the soy sauce, sugar, salt, and vinegar into a sauce and evenly pour over the fish. Then sprinkle garlic, scallion, pepper, and paprika on top of the fish. I put a carrot on it to make an embellishment. Finally, you can also pour a little sesame oil.
Water is opened and steamed for 10 minutes.