Cooking Steps

1. 

   Step1:Ingredients: bass, ham, mushroom, fungus, bamboo shoot, egg yolk, ginger, onion, wine, soy sauce, vinegar, chicken sou

2. 

   Step2:Cut the ham, mushrooms and fungus into shreds after soaking. Due to the limitation of materials, there is no way to get fresh bamboo shoots (canned bamboo shoots are not fresh, and they all taste like preservatives). I use Flammulina mushroom instead

3. 

   Step3:For your convenience, I'll bone the bass first. Add rice wine, steam it with ginger and scallion

4. 

   Step4:Put the bone of perch in the chicken soup and boil it over low heat, then filter it for use; peel the cooked perch, shred the meat, and use the soup together

5. 

   Step5:Add a little oil to the hot pot. Saute the ginger and onion, and then add the cut Flammulina mushroom, ham, mushroom and shredded fungus

6. 

   Step6:Stir fry for 2 minutes, then add in the filtered chicken soup. After boiling, remove the ginger and scallion and discard them. Then pour in the perch with the meat and sauce. Add a little soy sauce and salt to taste

7. 

   Step7:Thicken when rolling up. Pour in the yolk liquid. Turn off the heat immediately after rolling up. Add vinegar to make it taste good, then pour in a spoonful of hot lard. In a bowl, sprinkle a handful of shredded ginger and scallion. If you like, add a little pepper.

8. 

   Step8:Detai