Ingredients: pomfret 1 strip (about 750g), milk pomfret100g, minced ham pomfret 25g, lard pomfret 50g, soup100g, monosodium glutamate pomfret.

1. Scaled pomfret, laparotomy, gill removal, intestine removal, and washing braised pomfret. Dry the water inside and outside with a cloth, then draw a flower knife on both sides of the fish with a knife, apply 2.5g of refined salt, sprinkle with salt, add ginger and shallots, and put in a steamer 12 minutes.

2. Add the soup to the Cantonese cuisine menu, add monosodium glutamate, 2.5g refined salt and starch water and mix well. Take out the pot, add lard and milk and mix well, then cook it, pour it on the fish, and sprinkle ham powder on the pomfret to make two straight lines.