Ingredients
250 g (about 9 oz) winter bamboo shoots and 250 g (about 9 oz) common carp.
Seasonings
30 g egg whites, 100 g tea leaves, 25 g carrot, 10 g cornstarch, 50 g each of lard (rendered) and vegetable oil, 4 g salt, 2 g each of MSG and sesame oil, 10 g ginger juice, 5 g ginger.
Instructions
1. Cut the winter bamboo shoots into willow-leaf-shaped slices and steam until cooked through.
2. Mix the minced grass carp and pork fat with egg whites and various seasonings to form round patties.
3. Arrange the winter bamboo shoot slices diagonally on the cake like chrysanthemum petals, stacking four layers, then use minced ham in the center as the "flower stamen," create "chrysanthemum leaves" from green vegetable leaves, steam in a bamboo steamer or cook in a pot, thicken with a starch slurry, and serve.