Ingredients: fresh group head bream a tail (weighing about two pounds), cooked ham half two, net asparagus one or two, lard one and a half, monosodium glutamate (MSG) three points, half a penny of refined salt, green onion knots one and a half pennies, one or two mushrooms in the hydroponic mushroom, chicken oil two pennies, chicken broth three pennies, two pennies cooking wine, two pennies of pepper, one and a half pennies of ginger powder.

Method: the fish scales, gills, viscera, clean, fish body on both sides of the scratch a few flowers, sprinkle with fine salt, into the plate.

Shiitake mushrooms, and cooked ham cut into thin slices, spacing each other on the fish surface. Cut the asparagus into thin slices of cypress leaves, set on both sides of the fish, add green onion, ginger (pat loose) and Shaoxing wine.

The pot is placed on a high flame, under the boiling water, the fish steamed for ten minutes, steamed to the fish eye protruding when out of the cage. The first thing you need to do is to pick out the ginger and green onion. Frying pan placed on a high flame, under the lard hot, urinating into the original juice of the steamed fish, under the chicken broth boiled, add monosodium glutamate, chicken oil pot, poured on the fish surface, sprinkled with pepper, that is, into.

This dish in the white fish above the red, yellow, brown and green decorated with a variety of ingredients, colorful. The fish is fat and delicate, and the soup is fresh, thick and fragrant, keeping the original flavor.

If the family to do, can be simplified according to the above method, such as ham, mushrooms, asparagus, chicken broth is dispensable, no these more can eat out of the fish itself fresh flavor. No matter how to do, the fish must be fresh, preferably live fish.