150 grams of ham, 100 grams of shiitake mushrooms, salt, cooking wine, ginger, green onion, pepper and vinegar, shiitake mushrooms into thin slices, ham into diamond-shaped slices.
After cleaning up, cut the knife obliquely on both sides of the fish, marinate it with an appropriate amount of salt and cooking wine.
Decant the marinated river dough and place it in a steaming dish.
Place the slices of ham and mushrooms on the fish, add salt, cooking wine, ginger shallots, clear soup, cover with internet oil, steam for 30 minutes, remove the net oil, ginger and shallots, and smooth the fish into the dish.
Heat the wok over high heat, add the broth and the original juice in the steaming dish to a boil, add pepper and pour into the fish dish.