Cooking Steps

1. 

   Step1:Kill the fish, cut off the gills, clean the internal organs, refrigerate for 34 hour

2. 

   Step2:Water bamboo peeled and diced, boiled in hot water and blanched to remove oxalic acid

3. 

   Step3:The green beans are also blanched in boiling water

4. 

   Step4:Dice the ham, shred the ginger and slice the scallion

5. 

   Step5:Put the fish in 89% hot water and scald it a little. Then scrape off the black film and mucus on the surface with a knife

6. 

   Step6:On the fleshy part of the back of a fish, use a knife to cut a flower knife

7. 

   Step7:After the wok is heated, add oil and heat it up. Stir the onion and ginger slightly. Fry the fish on both sides. Cook the cooking wine to remove the smell

8. 

   Step8:Add boiling water and bring to a boil. Turn to medium heat and cook until the fish eye protrudes and the soup turns white

9. 

   Step9:Take the fish out carefully and put it in a plate. Pour the soup into another bowl for later use

10. 

    Step10:Add a little oil to the wok. Stir fry the diced water bamboo shoots, ham and green beans. Pour in the fish soup

11. 

    Step11:Add salt, pepper and chicken essence to taste, and then collect the juice in high heat. Thicken the lake powder and pour a little lard (sesame oil is also OK)

12. 

    Step12:Pour it on the fish and sprinkle with scallion.