2, half a bamboo shoots (about two taels), shredded

3, a small piece of ginger, sliced, and the other pinkie big piece of chopped into spoons.

4, three green onions, cut into pieces.

5, two tablespoons of cooking wine.

6. One tbsp sesame oil.

7, two tbsp soy sauce.

8, salt to taste.

9, one coffee spoon of monosodium glutamate or chicken essence.

How to Make :

1. Rub ginger, scallion, cooking wine and salt all over the fish to make marinade for more than 15 minutes.

2: Add stock or water to the fish bowl and steam in a boiling water steamer for 15 minutes.

3. Remove the fish and pour the soup from the bowl into a wok and bring to a boil.

4: Add shredded green bamboo shoots and chicken essence and cook for two minutes.

5, rise and pour over the fish, drizzle with sesame oil and serve. If you like dipping sauce, just put soy sauce in the ginger paste. I don't dip this kind of light and fresh-smelling stuff: