1. Scale the fresh Cargill fish, cut a small mouth about 1 cm deep at its anus, then uncover the gill cover, and take out the gill and viscera from the gill opening (the viscera not taken out are squeezed out from the anus opening to keep the fish intact);

2. After washing, put diagonal cross knives on both sides of the fish every 1.5cm wide;

3. Grab the fish's tail by hand, take it out immediately after boiling water is slightly hot, dip it in dry water with a clean cloth, sprinkle salt, yellow wine and monosodium glutamate on the fish, and put it on a plate for later use;

4. Shred fat, green onions, ginger, winter bamboo shoots, mushrooms and ham, mix well and sprinkle them on the fish, then pour lard on the fish, put it in a cage and steam it for 20 minutes.