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 Wash the fish and make 2 to
3 X-shaped slashes on each side.
Rub with the rice wine and let
marinate. Place on a heat-proof
dish and sprinkle with the salt,
mushrooms, bamboo shoots, and
diced pork. Place the ham, lard,
scallions, and ginger on top.
- Place the dish in a steamer
and steam for 10 to 15 minutes,
or until the fish is cooked through
. Discard the scallions and ginger,
and serve.
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