Accessories: 20g ham, 5g mushrooms, 20g winter bamboo shoots, lard (suet) 10g.

Seasoning: salt 5g sugar 15g yellow wine 15g lard (refined) 25g chives 10g balsamic vinegar 25g ginger 10g yellow wine 25g each.

Steaming shad with clean oil;

1. Cut open the loach, remove the viscera and gills, keep the scales, and wash them with clear water;

2. Cut the ham and winter bamboo shoots into pieces of about 0. 15cm;

3. Wash the water-soaked mushrooms;

4. Wash the oil and dry it;

5. Put the balsamic vinegar and tender ginger powder in the same dish;

6. Spread the pig net oil flat, first put the mushrooms in the middle, then arrange the ham slices and bamboo shoots at intervals, sprinkle the diced pork plate oil on both sides, and put the shad on the ham and bamboo shoots;

7. After all the materials are put away, gently wrap them with clean oil and put them in the same arrangement;

8. Then add yellow rice wine, sugar, cooked lard, refined salt, fermented grains, scallions and ginger slices, and steam in a cage for 10 ~ 15 minutes;

9. When the clean oil is basically melted, take it out and put it in a warm fish dish, with the mushroom side facing up;

10. When serving, bring balsamic vinegar and Jiang Mo food to dip in.

For more information about steamed shad with clean oil, see Mint.com Food Bank /shiwu/wangyouqingzhengshiyu.