Accessories: Ham 20g Shiitake mushrooms (dried) 10g Bamboo shoots 25g

Seasonings: Onion 30g Ginger 30g Yellow wine 15g Sugar 3g Salt 2g Soy sauce cucumber 25g MSG 2g Lard (condensed) 25g Vinegar 15g each moderately

Steamed Yellowtail:

1. Yellowtail is not scaly, scales face down on the cutting board, every 2 centimeters straight cut 1 knife, the depth of the knife for half of the fish meat;

2. cooked ham cut 4 thin slices;

3. bamboo shoots cut into 5 centimeters long thin slices;

4. melon, ginger thinly sliced;

5. take a large noodle bowl, the bottom of the bowl of the network of oil spread evenly, the ham put the middle of the network of oil, surrounded by mushrooms, bamboo shoots, and melon, ginger slices, arranged in order, then put the anchovies;

5. the ham, the ham, and the bamboo shoots and the melon, ginger slices, then the anchovies. Then put the anchovies;

6. then add 15 ml of water and yellow wine, salt, sugar, lard, green onion knots, ginger pieces, on the cage with a high flame steaming for about 15 minutes;

7. out of the cage to pick out the green onion, ginger, decanting soup, add monosodium glutamate and green onion segments to adjust the taste;

8. the anchovies overlap in the fish plate, to the net oil, poured into the adjusted soup that is complete. Serve with ginger and vinegar.

For more information on steamed anchovies, see Mint.com Food Library/shiwu/qingzhengshiyu2