2, practice: mushroom pedicled, washed and sliced; Wash ginger and cut ginger slices; Starch is mixed with water to make wet starch about 30 grams; Put raw onions on a long plate; Then wipe the flat fish evenly inside and outside with 5 grams of refined salt, put it in a plate and put it on the raw onion surface; 1 Slice of Lentinus edodes is spread on the flat fish, then slice of ham, and ginger flower is placed obliquely on the slice of ham (like unicorn) until it is spread, then lard is poured, steamed in a cage, the original juice is removed, and the raw onion is discarded and placed on another 1 plate; Put 60 grams of oil in the wok. When the oil is heated to a high temperature and splashed on the fish, put the wok back on the stove, pour Shaoxing wine, pour 300 ml of soup, season with 4 g of refined essence and monosodium glutamate, thicken with wet starch, add pepper and 15 g of tail oil, mix well, pour on the fish, and put coriander on the fish tail.