Recipe and Features of Lard-Net Wrapped Reeves' Shad

[Features] The fish is plump, tender and delicate; dipped in minced ginger and fragrant vinegar, it tastes delicious.

[Ingredients]

350 g middle section of Reeves' shad, 150 g pork caul fat, 10 g diced candied pork fat, 25 g lard, 1 scallion knot, 25 g fragrant vinegar, 1 slice ginger, 5 g minced young ginger, 25 g Shaoxing wine, 20 g ham, 10 g refined salt, 1 soaked shiitake mushroom, 25 g white sugar, 25 g winter bamboo shoot flesh, 15 g fermented rice

[Preparation]

1. Open the Reeves' shad, remove the internal organs and gills, keep the scales, and wash clean with water. Cut the ham and winter bamboo shoot into slices about 0.15 cm thick. Remove the stems from the shiitake mushroom and wash clean. Wash the caul fat and wipe dry. Put the fragrant vinegar and minced young ginger on the same small dish. 2. Spread the pork caul fat flat, first place the shiitake mushroom in the center, then arrange the ham slices and bamboo shoot slices alternately, sprinkle diced pork fat on both sides, place the Reeves' shad on top of the ham and bamboo shoot slices, gently wrap it with the caul fat while keeping the original arrangement, and put it into a plate. Then add Shaoxing wine, white sugar, lard, refined salt, fermented rice, scallion knot and ginger slices, steam over high heat for 10-15 minutes, take it out when the caul fat has basically melted, and place it into a warmed fish plate (with the shiitake mushroom side facing up). When serving, bring the dish of fragrant vinegar and minced ginger for dipping.