1, the salmon scales, gills, viscera, wash the ears and listen to clean on the board, with a knife in the fish body every 1 section of a diagonal curved lines, with salt wipe the fish body, marinate for a few moments; green onions peeled, cleaned, cut diagonal section; ginger, garlic peeled, cleaned, sliced; yucca slices cleaned, thinly sliced; mushrooms cleaned, cut off the root tip; tomatoes scalded in boiling water, peeled, deseeded, cut into diagonal pieces; vegetable heart cleaned, blanching in boiling water to break off;

2, the pot placed on the fire when oil boiling six or seven hot, fry the fish into a pot quick frying until the fish is hot. blanch raw;

2, the pot on the fire, put the oil burned to six or seven percent hot, the fish under the pot speed frying a little bit, frying until the fish body hair straighten, color yellow, fish out of the oil control, put to the plate, add cooking wine, salt, monosodium glutamate, chicken oil and a little fresh broth, uniformly placed on the yucca slices, mushrooms, scallion segments, ginger and garlic slices, on the drawer, set up in the pot of water with a high flame, boiling water, full steam (to the water after the bubble juice) 10