Ingredients for steamed mandarin fish:
Main ingredient: one mandarin fish (about 750g)
Accessories: 3 pieces of cooked ham (25g), 6 pieces of cooked bamboo shoots (60g), 3 pieces of mushrooms, 2.5G ginger slices, 1 piece of scallion
Seasoning: 2.5G refined salt, 1.5g monosodium glutamate, 25g Shaoxing wine, 10g cooked chicken oil.
How to make steamed mandarin fish
1. Wash the mandarin fish and lay it flat on the cutting board. Use a knife to cut it from head to tail, and then slice it at an interval of 25 cm on the back of the fish. The knife is deep to the bone.
2. Take the big waist plate, put in the mandarin fish, add in the Shaoxing wine, ginger slices and scallion and cooked ham slices, steam in the cage for 15 minutes. Take out the green onion and ginger slices, and pour the original juice into a small bowl.
3. Blanch mushrooms and slices of bamboo shoots in boiling water. Place 3 slices of bamboo shoots on each side of the fish. Separate ham slices and slices of bamboo shoots. Cover mushrooms on slices of bamboo shoots.
4. Pour the original juice into the wok, add the clear soup, monosodium glutamate, refined salt and cooked chicken oil to boil, and pour it on the fish.