Originally from Zhejiang cuisine

Features Fish shape is intact, the meat is soft and tender, fresh and flavorful, soup is clear and flavorful.

Raw material: one fresh bream (net weight about 750 grams). Sliced cooked ham 15g, sliced bamboo shoots 2.5g, mushroom 25g. 10 grams of oil, 4 grams of ginger, 3 grams of ginger, 5 grams of green onion, 5 grams of vinegar, 4 grams of salt, 3 grams of monosodium glutamate, 2 grams of wine, 2 grams of green onion, 250 grams of broth.

Process will be slaughtered bream scales, gills, disemboweled and cleaned, and then into the pot of boiling water blanch, fished out, scraped off the black membrane, rinsed in the fish spine parts of the straight graver crosses,

2. Fish placed in a deep dish, in order to bamboo shoots, mushrooms, oil, ham slices in the fish, plus salt, wine, broth, and then put on the ginger, scallion, steamer with a high fire! Steam for 10 minutes, until the fish eyeballs protruding that is ripe, from the cage to remove the onion and ginger, will be decanted into the original juice in a bowl for another use. Fish into the long waist plate.

3. The bowl of the original juice soup into the refined salt, monosodium glutamate and boiling broth 70 grams, adjust the taste, and then poured on the fish body is complete. Serve with ginger and vinegar for dipping.