Ingredients: 300g flatfish pieces, dried mushrooms (xianggu), bamboo shoot shreds, ham shreds, salt, gourmet powder, pepper, high stock, Shaoxing wine, starch, cabbage hearts

Recipe:

1. Scald and clean the flatfish pieces. Stew in high stock over a weak fire for several times to remove the unpleasant smell. Add some high stock and steam in a food steamer till tender. Remove and press them flat.
2. Scald and clean the dried mushrooms and bamboo shoot shreds. Simmer in high stock over a weak fire. Clean the ham and steam till done.
3. Knife the materials cooked above into rectangular pieces 2 cm long and 2 mm thick. Lay them in a serving dish in order. Add seasoning gravy and steam for 3 minutes. Remove and pour thin paste on it. Circle them with cabbage hearts and serve.