Steam.Insufficient steaming time can result in uncooked and less fragrant ingredients;Too long a steaming time can also make the ingredients too soft and lose their fragrance.

One, Uncovered Cooking: For uncovered cooking, the raw materials are first blanched in boiling water to remove bloodstains, impurities, and fishy odors.Then they are placed in ceramic or clay containers with added onions,ginger, wine (the amount of water is usually a bit more than the ingredients, such as one catty of raw materials can be two to two and a half catties of water), covered, and directly cooked over high heat.During cooking, bring to a boil first, then reduce to low heat until tender.The cooking time depends on the nature of the raw material, generally about 2-3 hours.Two, Covered Cooking: For covered cooking, the ingredients are blanched in boiling water to remove impurities and fishy odors.

They are then placed in a sealed clay or ceramic pot with added onions,ginger, wine, etc., and water (the amount of which is usually more than that of the raw materials, such as one catty of raw materials can be two to two and a half catties of liquid), covered tightly.The pot is placed in a steamer with boiling water at a level below the rim of the pot so that it does not touch the water.Boil vigorously until three hours or so to complete the cooking.This method prevents the fresh and fragrant flavors from escaping, resulting in flavorful dishes and clear broth.Some people place the sealed container directly on a steaming basket over rolling steam; this method has similar results as uncovered cooking but requires careful control of the steaming time due to higher temperatures.