Raw materials

One guppy (weighing about 650 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.

Method

Wash the guppy, flat on the cutting board. Split with a knife from head to tail, then slice diagonally every 25 centimeters on the back of the fish, the knife deep to the bone. Take a large waist 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 body that is complete.

Features

The color is pleasantly light, the taste is like crab meat, fresh and fragrant.