-Ingredients: one gui fish (weighing about 750 grams), 3 slices of cooked ham (25 grams). 6 slices of cooked bamboo shoots (60 grams), 3 large mushrooms, 2.5 grams of refined salt, 1.5 grams of monosodium glutamate, 25 grams of wine, 10 grams of cooked chicken oil, 2.5 grams of ginger, 1 green onion knot. -Characteristics: light color, taste like crab meat, fresh aroma. -Operation: Wash the fish and put it on the cutting board. Split the fish with a knife from head to tail, and then slice the fish diagonally every 25 centimeters on the back with a knife deep to the bone. Take a large loin plate. Add the fish, wine, ginger, green onion, cooked ham and steam for 15 minutes. Remove from the steamer, remove the sliced green onion and ginger, and decant the sauce into a small bowl. Blanch mushrooms and bamboo shoots in boiling water, place 3 slices of bamboo shoots on each side of the fish, place ham slices and bamboo shoots slices in a row, and cover mushrooms with bamboo shoots. Pour the original juice into the frying pan, add broth, monosodium glutamate, refined salt and cooked chicken to boil, poured on the fish that is complete.