Accessories: mushrooms, corn kernels, western ham, egg white, coriander, onion and ginger.

Seasoning: salt, chicken essence, cooking wine, pepper, starch.

Cooking method:

1, boneless grass carp, cut into small pieces, put into a blender, add egg white, starch, cooking wine, pepper and chicken essence, and mash them into mud, then dice mushrooms and ham respectively, and put them into fish with corn kernels and stir them evenly;

2. Steam the minced fish in a steamer for 10 minute, take a small bowl, add soy sauce, cooking wine, pepper, chicken essence and broth to make juice, pour it into the steamed fish, sprinkle shredded onion and ginger on it, and pour a little hot oil on the shredded onion and ginger.

Features: delicious, mellow but not greasy.