2. Accessories: 25g horseshoe, 50g egg white, 25g carrot, and 0/0g coriander/kloc.

3. Seasoning: cooking wine 10g, monosodium glutamate 5g, duck oil 10g, ginger juice 10g, starch (corn) 15g, salt 3g and alkali 2g.

4. Soak the fish belly in warm water, then change it into warm water, add alkaline noodles and wash it gently;

5. Then wash the smell of clean oil with water, turn it into a sponge and cut it into dominoes;

6. Put the fish liver in a spoon, add chicken soup, cooking wine, refined salt and monosodium glutamate and simmer with slow fire;

7. Cut into pieces 5 cm long and 2.3 cm wide, and then form a connecting blade (like a clip) from the middle piece;

8. Cut carrots into rice grains;

9. The chicken breast is deboned and smashed into fine velvet;

10, pounding water chestnut into fine powder;

1 1, minced chicken and minced water chestnut in a bowl, add cooking wine, ginger juice, refined salt, monosodium glutamate and cold soup, stir, add egg white and mix well to form stuffing;

12, put chicken stuffing into each belly, stick a tender coriander leaf on it, and put it in a plate;

13, steamed thoroughly in the pot and transferred to a large plate;

14, put a spoon on fire, pour chicken soup, add salt, cooking wine, ginger juice and monosodium glutamate, and skim off the foam;

15, add carrots, pour water starch into the glass, pour duck oil and pour it on the fish belly.