Steamed Blunt-snout Bream
Clean the blunt-snout bream by removing its innards, then slice shallow diagonal cuts on both sides. Lightly season with fine salt, arrange sliced mushrooms, ham, and bamboo shoots on top, add seasonings, and steam over high heat until the fish eyes bulge and the flesh turns tender. Remove from the steamer immediately. Then bring the steaming liquid, chicken broth, and sesame oil to a boil, pour over the fish, sprinkle with pepper, and serve on a plate
(Wenzhou)
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