butterfish

350 grams

Accessories:

ham

5 grams

winter bamboo shoots

25 grams

Mushrooms (fresh)

20 grams

Seasoning:

Lard (suet)

50 grams

Cooking wine

20 grams

salt

5 grams

soybean

5 grams

Welsh onion

8 grams

energy

3 grams

of appropriate amount

Steamed flat fish:

1.

Scales, gills and internal organs of flatfish are removed, washed with clear water, blanched in a pot with 80% hot water, fished out, and then washed with clear water;

2.

Sliced winter bamboo shoots and ham;

3.

Knot onions and slice ginger;

4.

Dice pork suet;

5.

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

6.

After the fish is cooked, take out the onion and ginger slices immediately;

7.

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

For more information about steamed flat fish, please see Mint.com Food Bank/Restaurant/Steamed Flat Fish.