Ingredients
1 Mandarin fish (about 500 g / 1 lb), 6 dried shrimp, 2 slices of rehydrated shiitake mushrooms, 45 g bamboo shoots, 165 g (about 3/4 cup) clear broth.
Seasonings
12.5 g each of yellow wine (Shaoxing wine) and sugar, along with scallions, ginger slices, soy sauce, and salt to taste.
Instructions
1. Remove the skin and innards from the mandarin fish, rinse clean, blanch in boiling water, then remove, scrape clean, score both sides of the fish in a crisscross pattern, and place on a plate.
2. Place the sliced shiitake mushrooms, winter bamboo shoots, dried shrimp, scallions, ginger, and 45 g (about 3 tablespoons) of lard on top of the fish. Add salt, sugar, cooking wine, soy sauce, and clear broth. Steam in a bamboo steamer until cooked through, then remove the scallions and ginger before serving.