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.