Steamed Wuchang Fish

Ingredients: a fresh bream tail (weighing about 2 Jin), half a cooked ham, one or two clean winter bamboo shoots, one and a half lard, three points monosodium glutamate, half a salt, one and a half onion, one or two water-soaked mushrooms, two pieces of chicken oil, three or two pieces of chicken soup, two pieces of cooking wine, two points of pepper and one and a half yuan of Jiang Mo.

Method: Remove scales, gills and viscera from the fish, wash them, cut some flowers on both sides of the fish, sprinkle with salt and put them on a plate.

Wash the mushrooms, cut them into thin slices with cooked ham, and put them on the fish noodles at intervals. Cut the winter bamboo shoots into thin slices in the shape of cypress leaves and place them on both sides of the fish. Add onion, ginger (pat pine) and Shaoxing wine.

Put the pot on the fire, boil the water, steam the fish for ten minutes, and then take out the pot when the fish eyes stand out. Pick out ginger slices and onion knots. Put the wok on a big fire, add lard and heat it, and secrete steamed fish juice. Add chicken soup to boil, add monosodium glutamate and chicken oil, pour it on the fish noodles and sprinkle with pepper. Serve.

This dish is colorful, with red, yellow and brown-green ingredients on the white whole fish. The fish is fat and delicate, and the soup is fresh and fragrant, keeping the original flavor.