1) Peel the shrimp tail and leave the tail, remove the mud and wash it, chop it into hinges from the back, cut the meat with a cross knife, season it with Shaoxing wine, refined salt and pickling, chop the fish and pig fat into fine mud together, add refined salt, Shaoxing wine, onion ginger juice, clear soup and egg white, stir well to make stuffing, and smear it on the surface of shrimp meat respectively;

2) Ham, yellow cake, vegetables and laver are all cut into fish scales, and peas are used to decorate shrimp meat into goldfish shapes, and tomatoes are cut into lotus petals to remove pulp;

3) Stack the marinated fish stuffing into a small oblate shape and put it in a dish, decorate the top with peas into a lotus shape, insert tomato petals into the fish paste in a lotus shape and steam them with golden fish and shrimp in the cage;

4) Take out the decanting juice, put the golden fish and shrimp neatly around the lotus, put the clear soup, refined salt and wine into the pot, boil it, skim off the floating foam, hook it with wet starch, pour sesame oil on it, and pour it on the lotus and goldfish.