1. Break the dried beancurd into small and long sections, and soak it in hot water to make it soft and white
2. Cut the hairtail into sections and put it into a bowl, add ginger and garlic, marinate it with a bottle of white wine, which can remove the fishy smell
3. Scoop up a tablespoon of Douchi sauce and put it in the empty plate. Put the marinated hairtail into the two sides and dip in the sauce
4. Soak up the soft beancurd and pull it out and lay it on the bottom of the empty plate
5. Put the pickled hairtail on the beancurd and arrange it layer by layer until all are finished. Put the remaining sauce directly on the top
6. Arrange them and put them on the steaming grid in the pot, sprinkle the washed soy beans on it, cover the pot and steam for 15-20 minutes,
7. Turn off the heat and simmer for about 5 minutes. You can change the plate or not.