|1 whole fresh carp about 1 lb
(500g) (or trout and other firm-fleshed fresh-water fish)
4 bamboo shoots sliced
5 teaspoon rice wine
2 tablespoon lean pork, diced and marinated in sugar
1 teaspoon salt, or to taste
4 slices Chinese ham, steamed
4 black mushrooms, sliced and soaked
2 1/2 tablespoon lard or vegetable oil
2 teaspoon scallions, chopped in 1 -inch sections
1 teaspoon ginger, sliced
Wash the fish and make 2 to 3
X-shaped slashes on each side.
Rub with the rice wine and let
Place on a heat-proof dish and
sprinkle with the salt, mushrooms, bamboo shoots, and diced
pork. Place the ham, lard, scallions, and ginger on top.
Place the dish in a steamer and
steam for 10 to 15 minutes, or until the fish is cooked through.
Discard the scallions and ginger,