raw material

Bass (1 700g), shredded pork (50g), shredded mushrooms (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (15g) and pepper (a little).

manufacturing process

1. Slaughter the perch, take out its internal organs and clean it. Mix well with salt, sesame oil and monosodium glutamate, and pour into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion. 2. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on the fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add shredded green onion and pepper to the fish, then boil and pour lard, and add a little sauce and wine.