Tied Belt Fish Roll

Tied Belt Fish Roll

　　　　Slice the skin-on yellow croaker's back meat into butterfly-shaped pieces, lightly marinate with salt, cooking wine, and MSG, then dust with starch. Place three shredded ingredients (ham, chicken breast, and shiitake mushrooms) inside, roll into a tube shape, and arrange on a serving plate. Cover with pork lard netting. Steam until cooked, remove the lard netting, then season the original broth with clear soup, thicken with a thin starch slurry, and drizzle with rendered chicken oil to finish. Named for the golden belt tied around the fish roll.

(Wenzhou)