2, Accessories: pork net oil (100 grams), mushrooms (fresh), (40 grams), shrimp (2 grams), ham (30 grams), spring bamboo shoots (60 grams).

3, seasoning: ginger (10 grams), salt (2 grams), pepper (1 gram), lard (refined) (40 grams), cilantro (5 grams), small green onions (10 grams), cooking wine (25 grams), sugar (3 grams).

4, practice: mushrooms, wash, slice; ginger wash, slice; cooked ham slice; cilantro choose clean, cut section; spring bamboo shoots peeled and washed, sliced; green onions to the roots and whiskers, washed, cut section; will be shad digging gills, along the tip of the chest to disembowel the viscera, dissected along the spinal column into two pieces, each with a half slice of the head and tail; take the use of the soft piece of wash, with a clean cloth to absorb the water.

5, the pig net oil wash, dry; with the hands of the fish tail lift, put into the boiling water to remove the fishy flavor, fish scales face up into the plate; will be ham slices, mushroom slices, bamboo shoots slices between laying on the fish.

6, and then add cooked lard, sugar, salt, shrimp, cooking wine, chicken broth 100 ml, covered with lard, put on the green onion, ginger.

7, on the cage with a high fire steam about 20 minutes until cooked out, picking off onions and ginger, peeling off the net oil; decant the soup into a bowl, add white pepper and seasoning; and then poured on the fish, put on the parsley that is.