Main ingredients:Chinese crucian carp
Auxiliary ingredients: water-soakedmushroomsand fattypork
Seasonings: scallion pieces,ginger slices,sugar, salt, cooking wine,vinegar,soy sauce,chicken broth


Steps:
1. Clean the fish by removing the entrails and washing it. Drain well and dry. Cut the water-soaked mushrooms to remove the stems, cut the fatty pork into pieces, and slice the scallions and ginger.
2. Place a steamer over high heat with a small dish at the bottom. Arrange layers of scallion segments, ginger slices, and mushrooms, then place a layer of fish (with head inward and tail outward). Repeat the arrangement of scallion segments, ginger slices, and mushrooms on top. Add sugar, salt, cooking wine, vinegar, soy sauce, and chicken broth until it covers the fish. When the water comes to a boil, switch to low heat and simmer for 1-2 hours until the fish is tender.SteamSteam
Characteristics:
The fish is tender and the flavor is rich and aromatic.