Material: 350g flat fish,

Accessories: 5 grams of ham, 25 grams of winter bamboo shoots and 20 grams of fresh mushrooms.

Seasoning: 50g of lard (suet), 20g of cooking wine, 5g of salt, 5g of soy sauce, 8g of onion and 3g of ginger.

working methods

1. Remove scales, gills and internal organs of flat fish, wash them with clear water, blanch them in a pot with 80% heat, take them out, and then wash them with clear water;

2. Slice winter bamboo shoots and ham;

3. Knot onions and slice ginger;

4. Cut the pork suet into dices;

5. Put the flat fish neatly into the soup basin, first put bamboo shoots on the fish to make it smooth, then put ham slices on the bamboo shoots, then add water-soaked mushrooms, diced meat, onions and ginger slices, add refined salt, soy sauce and cooking wine, and steam over high fire for 10 minute;

6. When the fish is cooked, come out of the cage immediately and pick up the onion and ginger slices.

7. Pour the juice of the steamed fish into the pot, add the chicken soup, boil it and pour it into the fish tank.

Food tips: flat fish: flat fish should not be fried with animals; Don't eat with mutton.