To make this dish well, you need: 6 mushrooms, 300g ham, 350g perch, 5g starch, appropriate amount of ginger and appropriate amount of Chinese cabbage.
The specific steps are as follows:
1, slice the ham and blanch it to reduce the salt.
2. Blanch the cabbage with oily salt water for later use.
3. Blanch the cabbage with oily salt water for later use.
4. After the water is boiled, steam for 4 minutes, and steam for 1 minute.
5. Pour out the fish soup, add starch, thicken and pour it on the fish fillets.
6. Put the cabbage on the plate.