300g Cai fish meat with skin
50g dried mushrooms soaked in water
50g bamboo shoots soaked in water
Cut the fish into 30 slices.
Shred the ham, dried mushrooms, and bamboo shoots.
Sprinkle salt onto the fish slices and coat with flour on both sides, cover with shredded ham, dried mushrooms, bamboo shoots, ginger and scallion, roll into fish rolls, steam for 5 minutes, place on palm leaves on a plate.
Season oil with chopped scallion and minced ginger, pour in chicken soup and seasonings, bring to the boil, thicken, pour over the fish rolls, sprinkle with pepper.