2. Wash the mandarin fish, blanch it in a boiling water pot, and gently scrape the mucus off the fish with a knife;
3. Put the fish with clean mucus flat on the chopping block, scrape it from beginning to end with a knife, turn over, and scrape a cross knife on the upward side of the body (or tilt the blade deeply to the bone);
4. Slice the cooked ham;
5, winter bamboo shoots peeled, washed, boiled in boiling water, sliced;
6. Wash the mushrooms;
7. Wash pig suet and dice it;
8. Put the mandarin fish with the knife facing upwards into a big waist plate, put bamboo shoots, mushrooms, diced suet and ham slices on the fish body in turn, add yellow wine, refined salt, ginger slices and scallions, and steam over high fire 15 minutes until cooked;
9. Pick onions and ginger after coming out of the cage, and pour the raw juice into a small bowl for later use;
10. Add 50 ml of onion, 50 ml of monosodium glutamate and 50 ml of clear soup to the original soup, adjust the taste, boil it, pour it on the fish, and serve with Jiang Mo vinegar.