75g of raw fish, 45g of Jinhua ham, 45g of Pleurotus eryngii, 40g of Chinese cabbage, 2g of salt, 3g of monosodium glutamate, 6ml of cooking wine, 0.25g of pepper, 3g of raw flour and 25g of vegetable oil.

Production process: 1. Wash raw fish, remove meat and skin, and cut into pieces with a length of 5.5 cm, a width of 3.5 cm and a thickness of 1 cm.

2. Steamed Jinhua ham, cut into 5.5 cm long slices, and sliced mushrooms obliquely in two.

3. Pack raw fish, ham and mushrooms once and steam for 5 minutes.

4. cauliflower, yards around the plate.

5. Add seasoning, broth, thicken and pour on it.

Featuring fish white, green vegetables and light brown mushrooms, the taste is fresh, salty and tender.