A butterfly fish (weighing about 22 ounces per catty), half a catty of ham, four mushrooms, about a tablespoon of shredded ginger, a red pepper, a coriander and four shallots.

Marinade:

Gu Yue flour a little, egg white half a tablespoon, raw flour 1- 1/3 teaspoons.

Dedication:

2/3 cups of soup, a little sesame oil and Gu Yue powder, raw flour 1- 1/3 teaspoons, soy sauce 1 teaspoon, sugar 1/6 teaspoons, and salt 1/6 teaspoons.

Exercise:

1. Wash the butterfly fish, dry the water, remove the meat, add a little Gu Yue powder and cornstarch to the fish skeleton, rub it evenly, and put it on a plate. You can also put the fish skeleton pieces on the plate. )

2. Soak the mushrooms and cut them into thick shreds.

3. Slice the fish skin into flying slices, add marinade, mix well, roll up a piece of mushrooms, ham and shredded ginger, arrange them on the bones, put red peppers, put an onion between the fish rolls, steam for seven minutes until cooked, and pour in two spoonfuls of boiling oil.

4. Add a tablespoon of oil, boil it, pour it on the fish, and decorate with coriander.