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Material: silver carp1000g.

Accessories: 30g of fishbone, 30g of ham, 0/5g of mushroom/kloc-(fresh), 30g of magnolia slice and 25g of cucumber.

Seasoning: 30g of lard (suet), 30g of lard (refined), 75g of ginger10g of cooking wine, 0g of salt10g of monosodium glutamate, 3g of sugar10g of sesame oil and 3g of star anise.

The method of steaming silver carp;

1. Remove the gills and viscera of silver carp, divide it into two parts, scrape off the black clothes on the abdomen, and wash them for later use;

2. Slice the cooked ham, soaked magnolia slices and soaked fish bones;

3. Mushroom and cucumber materials;

4. Remove tendons from pork suet and cut into dices;

5. Put the washed silver carp in a big fish dish, sprinkle the diced pork and plate oil on the fish, and sprinkle ham slices, fish bones slices, mushrooms slices, magnolia slices, ginger slices, aniseed, white sauce, concentrate and monosodium glutamate on the fish. Put cooking wine, lard, sesame oil and broth (400g) into a cage and steam them over high fire.

6. Pick out aniseed and ginger slices, sprinkle with cucumber slices and put them on the original plate.