Materials

Steamed fish, ham, asparagus, mushrooms, salt, cooking wine, pepper, ginger, scallions

Practice

1, net fish cleaned and sliced diagonally into a tile-shaped thick slices, with salt, cooking wine, pepper, ginger, scallions, pickled to taste;

2, cooked ham slices; gold hooks into the bowl of fresh broth rise; asparagus, mushrooms sliced into slices into a boiling water Boiled in a pot of boiling water;

3, with a large bowl with lard bottom, asparagus slices arranged into a line, mushrooms, ham slices arranged on both sides of asparagus, slices of fish on the top, around the hooks around the put pat broken the whole ginger, green onions, add salt, cooking wine, covered with netting oil, mixed with fresh broth, into the cage to be cooked;

4, out of the cage after the removal of the netting oil, turning buckle into the soup kitchen;

5, the original juice decant into the pot, and then

5, the original juice decant into the pot, and then mixed with fresh soup, put salt, pepper, monosodium glutamate boiled, knocked off the floating foam, dripping sesame oil, injected into the soup lavatory, with the hair ginger vinegar flavor plate into the table.