Steamed shad is as follows:

Step 1. Thaw shad in cold storage one night in advance and take it out the next day.

step 2, the fish is too long, so I have no choice but to steam the fish first.

step 3: after thawing, wash and dry, pour cooking wine and sprinkle a little salt for a while, then put a layer of wine on it and let it stand for a few minutes to prepare the side dishes.

step 4, cut bamboo shoots and ginger, shred Jinhua ham, and soak dried mushrooms for later use.

step 5, plate, (the fish is salted with wine, so I scraped it off because my family doesn't like wine, so I can steam it directly). The fish belly is also stuffed with ginger, mushroom and ham, and then a chopstick lard is placed after the plate is finished, and the carved wine is poured on it.

step 6: after the fire is boiled, steam it for 2 minutes, then continue to stew for 2-3 minutes after turning off the fire, sprinkle with chopped green onion and a spoonful of steamed fish and soy sauce. It's over!