2 mandarin fish, cherries, cucumber, egg sheet, salt, gourmet powder, pepper, rice wine, ginger juice, egg white, chive oil, water chestnut powder

RECIPE

1. Slice the mandarin fish meat, coat them with the paste of salt, gourmet powder, pepper, egg white, rice wine.
2. Shape the mandarin fish meat like butterfly, steam it for 10 minutes, then pour the paste made from the water chestnut powder and the soup in the dish on it.
3. Knife the cucumber, egg sheet, cherries into pieces and place them on the mandarin fish meat.