2. Slice the cooked ham; The golden hook rises in the fresh soup bowl; Cut the winter bamboo shoots and mushrooms into pieces, blanch them in a boiling water pot and take them out.
3. The bottom of the big bowl is pig net oil, and the winter bamboo shoots are arranged in a row. Mushrooms and ham slices are placed on both sides of winter bamboo shoots, and fish slices are placed on them. Around the golden hook, put mashed whole ginger and onion, add salt and cooking wine, pour clean oil, mix with fresh soup and steam in a cage.
4. After coming out of the cage, remove the clean oil and transfer it to the soup.
4. Pour the raw juice into the pot, then mix in the fresh soup, add salt, pepper and monosodium glutamate to boil, skim off the floating foam, pour in sesame oil, pour into the soup, and serve with a ginger vinegar dish.