Steamed fish

Raw materials:

1 white fish (about 800g), 5g cooked ham slices, 25g bamboo shoots slices, 4 winter mushrooms, 50g pork plate oil, 20g Shaoxing wine, 5g refined salt, soy sauce, onion knot, ginger slices each 1g, chicken soup 50g.

Practice:

① Clean up the fish, put it into 80% hot water pot, boil it out, gently scrape off the mucus on the fish with a knife, then drain it with clean water, and cut off the tail at 2/3 of the fish body with a knife;

② Put the fish in the basin, put the bamboo shoots on the fish evenly, put the ham slices on the bamboo shoots, then put the winter mushrooms, diced pork plate oil, onion knot, ginger slice, salt, soy sauce, Shaoxing wine on the cage and steam for about 10 minutes with strong fire. When the fish is cooked, immediately come out of the cage, pick up the onion knot and ginger slice, pour the marinade into the pot, add chicken soup, boil and pour it into the fish plate.