Ingredients One guihua fish, white radish, broccoli, Japanese tofu, tomato, stock (old chicken and stick bone boiled), salt, monosodium glutamate (MSG), pepper, chicken broth, garlic cloves Preparation process Step 1: Clean the live guihua fish, remove the viscera, remove the scales. Cut off the head and tail of the fish and set aside. Step 2: Pick off the fish bones, then evenly and carefully slice the fish into thin slices about 1 mm thick, 3 cm long and 2.5 cm wide. Step 3: Peel the white radish, cut it lengthwise into four even strips, then cut the strips into thin slices of 1 mm thickness and cook them in boiling water. Then fish them out and spread them evenly on the bottom of an oval-shaped container with some depth. Step 4: Marinate the fish fillets with salt, MSG, cooking wine and pepper for about 3 minutes. Then press the marinated fillets onto the layered white radish. It is important to yard it evenly and the shape should basically follow the body of the fish. Step 5: Cut down the head of the fish should be cut from the lower part, but do not cut off, let the mouth of the fish open, facing upwards, keep the position unchanged then put it in a pot with the fish tail to steam. Step 6: Arrange the steamed fish head on one end of the fillet, the fish tail should be arranged vertically on the other end, and then arrange the tomato slices, Japanese tofu cubes and broccoli on the side of the container.

The best container for the fish is a stainless steel container with a lid. How to eat: The old stock should be brought to a boil and set aside in a container. When eating, pour a stream of the old broth into the container and put the lid on. Dot two pieces of alcohol underneath and eat after about 3 minutes. Taste of the dish: the fish is thinly sliced, smooth and tender, and the broth is fresh, salty and moderately salty. Nutrition: osmanthus fish is rich in protein, the meat is tender but not old, this method of preparation can effectively retain the nutrition of the fish, together with Japanese tofu, tomatoes, white radish, broccoli and other vegetables, meat and vegetables with an even mix of unique flavor