Jade-Belt Fish Rolls
300g Cai fish meat with skin
50g dried mushrooms soaked in water
50g bamboo shoots soaked in water
250g chicken soup
- Cut the fish into 30 slices.
- Shred the ham, dried mushrooms, and bamboo shoots.
- Sprinkle salt onto the fish slices and coat with flour on both sides, cover with shredded ham, dried mushrooms, bamboo shoots, ginger and scallion, roll into fish rolls, steam for 5 minutes, place on palm leaves on a plate.
- Season oil with chopped scallion and minced ginger, pour in chicken soup and seasonings, bring to the boil, thicken, pour over the fish rolls, sprinkle with pepper.