Steamed mandarin fish

Steamed mandarin fish mandarin fish, with few thorns and tender and plump meat, is one of Shaoxing's famous specialties. It has been a tribute in history, and the Qing poem has the sentence: "It's autumn and today's fish fat, and the cage on the shoulder is Beijing-class". This dish is steamed mandarin fish produced in Jianhu Lake and seasoned with famous Shao wine. Its color is elegant and pleasing to the eye, and it tastes like crab meat. It is full of fresh feeling after eating. Lu You, a great poet in the Southern Song Dynasty, praised it as "Don't spare the flavor" in his pastoral poems. Raw materials: a live mandarin fish (weighing about 750g). Ingredients: 3 slices of cooked ham (25g), 6 slices of cooked bamboo shoots (50g) and 3 mushrooms with water. Ingredients: 2.5g of cereal, 1 onion, 25g of Shaoxing wine, 2.5g of refined salt, 1g of monosodium glutamate, 5g of cooked chicken oil and 1g of onion. Cut and clean the mandarin fish, scoop it up in boiling water, scrape off the mucus on the fish, wash it, put the fish flat on the chopping board, draw a long knife from head to tail with a knife attached to the fish spine, turn the fish over, slant everything every 2.5 cm, and the knife is bone deep. Take a big waist plate, put it into mandarin fish, put bamboo shoots evenly on both sides of the fish, put ham and mushrooms in the middle at intervals, add Shao wine, cereal and onion knots, put them in a cage with boiling water, steam them until they are cut off, take them out of the cage, remove onion knots and ginger slices, pour the raw juice into a wok, add refined salt, monosodium glutamate and cooked chicken oil to boil, add onion slices and pour them on the fish.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)