Ingredients: 150g black carp meat, 200g fish jelly, salt, gourmet powder, Shaoxing wine, vinegar, shredded ginger, sugar, juice of ginger and chives

Recipe: braise the fish jelly in water till melted. Put in some Shaoxing wine and juice of ginger and chives. Place the mixture in a container. Remove the skin off the fish and steam in a food steamer till done. Slice into small pieces and dust in the container. Put the container in a refrigerator till the fish jelly is solid. Take out and knife into diamond-shaped pieces. Serve with vinegar, ginger and sugar.