750 grams of fish
20 pieces of lotus leaves
50 grams of Winter bamboo shoot
Dry mushroom : 20 grams
Ham: 50 grams
Chicken breast : 100 grams
Refined Lard : 30 grams
Ginger: 10 grams
Onions: 30 grams
Pepper: 1 g
MSG: 1 g
Cooking wine: 15 g
Salt: 5 g
1. Cut open the stomach of the fish without scales,and get out of the internal organs
2. Make the body of fish dry with disposable paper tissues.
3. Put salt, pepper, cooking wine on the fish body;
4. Rinse the bamboo and make one end open.
5. Rinse with water 20 pieces of lotus leaves.
6.Mix Chicken breast meat, bamboo shoots, mushrooms, ham, shred onion, ginger,salt, cooking wine etc.. Fry them with lard
7. Put them in the fish stomach. Put lard on fish body first, and then package fish with lotus leaves. If you can not find lotus leaves,the foil is OK,but lotus leaves give good smell.
8. Put lotus leaves on the bottom of the bamboo tube. Put the package of fish into the bamboo .Plug bamboo tube with leaves and seal.Grill them on fire for about 1 hour.(You can also put them in oven for about 1 hour at 220℃ )
9. Open the bamboo tube, and poured out of grilled fish.Remove the leaves outside ,then put them into the dish, put fresh greens around;
10. Pour 150 ml soup into the pot,and make them to a boil . Add MSG, sesame oil, pepper and so on upon the fish. Pour the soup on the fish body.