中文介紹
材料：桂魚、金華火腿、金筍、生菜、花椰菜、生粉、鹽、花生油各適量。做法：
1、桂魚宰好，起魚肉，切片，以鹽、花生油調味備用。
2、金華火腿洗淨切條備用。
3、金筍洗淨切條，“飛水”，瀝乾水分備用。
4、將桂魚片、火腿與金筍卷好，排在碟子上。放入蒸爐蒸約4分鐘至熟，取出，下焯熟的生菜和花椰菜伴邊，最後勾薄芡即可。
英文解說
Material: mandarin fish, ham, golden bamboo shoots, lettuce, broccoli, corn starch, salt, peanut oil, the right amount. Practices:
1, the mandarin fish kill is good, from the fish, slice, salt, peanut oil seasoning aside.
2, Jinhua ham wash cutting back.
3, Kim shoots clean cut, "Fly Water", drain water reserve.
4, the mandarin fish slices, ham, good volume and gold shoots, behind the plate. Into the steamer and steam for 4 minutes until cooked, remove the next Billy cooked with lettuce and broccoli side, the last hook to a thin gravy.
