500g black carp meat, done ham, fresh mushrooms, mustard green, salt, gourmet powder, Shaoxing wine, ginger, pig fat, sesame oil, pepper, watered water chestnut powder, delicious soup

RECIPE

1. Slice the black carp meat into long thick pieces and the ham thin pieces, knife the mushrooms into pieces. Mix the black carp meat slices up with salt, gourmet powder, then place the mixture together with ham slices and mushroom pieces in a dish in 3 rows, pour pig fat and sprinkle ginger shreds on them. Steam them over a strong fire, then tip the soup out.
2. Fry the mustard green with salt and little water until done, put in watered water chestnut powder to make paste, then place them in 4 rows in between the steamed fish slices rows.
3. Braise the pig fat, wine, delicious soup, gourmet powder, salt, pepper, watered water chestnut powder to make paste, then pour sesame oil on the paste, mix them up, finally pour the pasted on the fish slices.