Yunnan original ecological steam stone fish seasoning are: ginger, garlic, pepper, chili, bean paste and so on. These condiments are processed first, and then mixed together into a good hot stone pot, add broth, boil bone broth generally use small fire slow boil for several hours, Serve soup. Yunnan original ecological steam stone fish taste absolutely is its stock. Choice of materials is very particular. Yunnan original ecological steam stone fish fillet knife is very high, a good chef knife, cut out the fish seem long, thick, weight is particularly high. Fillets with oil before wok must Lek over again. Then fillets are rolled up, if the choice of fish is not fresh, so the fish are straight, and so the broth is heated to a rolling stone pot, add fish. Yunnan original ecological steam stone fish the fish pieces about a palm long, 0.5 cm thick, not too thick, not too thin, not too thick tasty, easily broken too thin, fish length control is good, with a bomb will be slightly curled It looks great appetite. Stone pot, that bright red sauce, and other nutritious ingredients, so raising your strong appetite, it is a sense of "let them go" feeling. If there are four stone pot at the same time on the table, then the entire road will smell the aroma of the original ecology of Yunnan stone fish of steam.