1. Fresh sturgeon
2. After the sturgeon is slaughtered and washed, it is slightly soaked in hot water to scrape off the epidermal mucosa, remove the hard scales on both sides of the body, remove the internal organs, wash, and cut the fish into 4 cm square pieces;
3. Then slice into thin fish fillets;
4. Mushrooms and winter bamboo shoots are replaced with flower mushrooms and fresh bamboo shoots, and the flower mushrooms are soaked in hot water;
5. Marinate all the sliced fish fillets in Shao wine for 15 minutes;
6. Cut the green onion, ginger, soaked and washed flower mushrooms, fresh bamboo shoots, and Jinhua ham into fine shreds;
7. Boil the water in the boiling pot, blanch the shredded bamboo shoots, ham, and shredded mushrooms separately. Remove the cold water and drain the water. Place the shredded green onion, ginger, shredded mushrooms, bamboo shoots, and ham on the fish fillets. , Roll up;
8. Roll them one by one and put them on the plate, evenly pour a little light soy sauce and steamed fish drum oil on each fish roll, put the peppercorns, green onion, and ginger in the center of the plate, and bring the water in the boiling pot to a boil. Add the fish and steam for 20 minutes;
9. Just sprinkle with pepper;
Tips:After the sturgeon is slaughtered and washed, it is slightly soaked in hot water to easily scrape off the epidermal mucosa and the hard scales on both sides of the body.
