Ingredients
Steamed Mandarin Fish, ham, rehydrated shiitake mushrooms, and clear broth, all to taste.
Seasonings
Salt, cooking wine, ginger, scallions, MSG, and white pepper, all to taste.
Instructions
1. Clean the fish and make 6-7 diagonal cuts on each side, then marinate with salt and cooking wine to taste; slice the rehydrated shiitake mushrooms thinly; cut the ham into 2 cm (about 3/4 inch) diamond-shaped slices; drain the blood water from the marinated fish and place it on a steaming plate.
2. Arrange the ham and shiitake mushroom slices one by one on the fish, then add salt, cooking wine, ginger, scallions, and clear broth. Cover with pork caul fat and steam in a bamboo steamer over high heat for 30 minutes. Remove, discard the caul fat, ginger, and scallions, and gently slide the fish onto a serving plate.
3. Place a wok over high heat, add clear broth and the original juices from the steaming dish, bring to a boil, then add MSG and white pepper, and pour over the fish. Serve with a side dish of ginger and vinegar dipping sauce.