one fresh tench
20g diced lard
10g cooled ham slices
10g soaked mushroom slices
10g bamboo shoot slices
6 dry shrimps
- Clean and scald the tench, make willow-leaf-pattern cuts in the sides, and place the ham slices, bamboo shoot slices, mushroom slices and shrimps in the cuts.
- Place scallion strips, ginger strip, lard and cooking wine on top of the fish.
- Steam on a high heat for 15 minutes, put the tench on a plate, remove the scallion and ginger, springkle with sesame oil.