Cooking Steps

1. 

   Step1:Slice the ham and bamboo shoots. Slice the dried mushrooms after soaking. Scald the ham slices, bamboo shoots and mushroom slices until they are uncooked and then rinse for us

2. 

   Step2:Slice ginger and scallion, cut one into sections, lay it on the bottom of steamed fish plate, and then cut another scallion into sections, cut it into scallion filaments and soak it in cold water for standb

3. 

   Step3:Clean the cut bream - remove the gills. Trim the fins with the kitchen scissors. Wash the inside and outside of the fish, especially the black film inside the belly. Be sure to clean it. Put the fish in hot water at 80 ℃ and remove the fishy smell. Scrape off the black film on the surface of the fis

4. 

   Step4:Pour a little salt into the palm of your hand. Knead it. Coat the fish inside and outside. Sprinkle a little pepper on the fish. Pat a little Shaoxing wine. Spread ginger on the fish and its belly and marinate for 10 minutes

5. 

   Step5:Put the pickled fish into the steamed fish plate with onion and ginger as the base. Spread the processed bamboo shoots, ham and mushrooms on the fish. Add enough water into the steamer and steam it over high heat. Put the steamed fish plate into the steamer after boiling

6. 

   Step6:Cover the lid of the pot and steam it for about 810 minutes (depending on the size of the fish and whether the knife can be adjusted. the simplest way to identify the steamed fish is to observe the fish's eyeballs. Burst out and cook out). Empty it for 12 minutes. Immediately start the pot. Remove the steamed fish from the steamer. Pour the fish out of the steamed fish into the bowl. Transfer the bowl into the LEE KEE Kee steamed fish sauce, 23 spoons of oyster sauce and 1 teaspoon. A little sugar, 1 teaspoons of pure sesame oil. Stir up the seasoning in the bowl. Pour into a hot pot and boil it. Pour it on the fish. Sprinkle with shallot and serve it.