What dish is Double-Skin Knife Fish? Let us introduce you to this traditional famous dish

[Features] The fish keeps its whole shape, and it is boneless to eat.

[Ingredients]

Knife fish, minced cooked pork fatback, cooked ham slices, chopped cooked ham, spring bamboo shoot slices, soaked dried shiitake mushrooms, egg white, chopped cilantro, Shaoxing wine, fine salt, MSG, scallion knots, ginger slices, clear chicken broth, water starch, cooked lard.

[Preparation]

Scale the knife fish, remove the gills and fins, make a horizontal cut at the outside of the anus, insert a bamboo chopstick through the gill opening into the fish belly, twist out the innards, cut off the tip of the tail, wash clean, then one by one cut open along both sides of the backbone with a knife from the outside of the fish back, remove the backbone, lay the fish skin side down flat on the cutting board, lightly pound the fish meat with the back of the knife so the small bones stick to the fish skin, then with the flat of the knife dipped in water scrape off the fish meat from both sides and chop it into fish paste, put it in a bowl, add the minced cooked pork fatback, egg white, fine salt, MSG, Shaoxing wine and an appropriate amount of clear water, mix well and divide into four portions, spread them flat on the meat side of four pieces of knife fish skin, then fold the other side of the fish skin over to restore the fish's original shape, dab chopped ham and chopped cilantro on the seam, put on a plate, arrange the ham slices, spring bamboo shoot slices and mushroom slices alternately over the fish, then add scallion knots, ginger slices, sprinkle with Shaoxing wine and fine salt, steam until cooked and take out, remove the scallion and ginger, pour off the liquid; place the wok over high heat, ladle in the clear chicken broth, add MSG and fine salt, after it comes to a boil thicken with water starch, drizzle in the cooked lard, then pour it over the fish and it is done.