Blanch the fish in hot water till the fishy smell is gone , put on a plate with the scales up , spread with the ham slices , mushroom slices , pork fat and sliced bamboo shoots , add clear chicken soup and seasonings , steam over a high heat for 20 minutes then pick out the pork fat . pour the soup into a bowl , add pepper , stir well , sprinkle over the fish , add coriander 將“三套鴨”放開(kāi)水稍燙瀝干,放入有竹箅墊底的沙鍋內(nèi),放入肝清水調(diào)料燒開(kāi)去沫,蓋上鍋蓋移小火燜3小時(shí)至酥爛,將鴨胸脯朝上,其他配料排在鴨身上,加鹽燜30分鐘即成。