1. A shad, with its belly removed, washed, scaled and pickled for taste.

2. Slice mushrooms, fresh bamboo shoots and ham, put them neatly on the fish, put ginger slices under the fish, and then stuff some chopped ginger, bamboo shoots and ham into the fish cavity.

3. Add water to the pot to boil, and steam the fish in the pot for 10 minutes.

4. After the fish is steamed, put it in the pot with lard, boil the original juice in the plate, add pepper, onion, garlic and salt to taste, and add water and starch to thicken it.

5. Just pour the prepared thick juice on the fish.