Eight treasure mandarin fish

Eight treasure mandarin fish (salty and fresh)
Zhang Zhihe, a poet of the Tang Dynasty, wrote the famous poem "Egrets fly in front of Xisai Mountain, peach flowers and flowing water make mandarin fish fat" to praise mandarin fish. This dish is complete in shape, full in meat, soft, tender and tender, and the "eight treasures" taste is strong and delicious

Ingredients: 1 mandarin fish (about 750g)
Accessories: 25g diced bamboo shoots, 25g diced mushrooms, 25g diced ham, 25g diced fat meat, 25g diced green beans, 25g diced green beans
grams, 25 grams of dried scallops, 25 grams of shrimp,
Seasonings: (a) 2g salt, 30g cooking wine, 2g shrimp, 3 slices of ginger, 40g oil
(b) 2 grams of salt, 10 grams of cooking wine, 10 grams of ginger, 10 grams of onions, and 40 grams of pepper water
Key points:
1. Handling mandarin fish:
a) Remove the scales and gills of the mandarin fish, remove the internal organs from the gills, add boiling water to slightly scalm, remove and scrape off the black membrane, and wash it with clean water;
b) Deep-pick the cross knife on both sides of the back of the mandarin fish, place it in a basin, add salt, cooking wine, ginger, onion, pepper water, and marinate for 30 minutes.
2. Processing the auxiliary materials: Wash the raw materials in the auxiliary materials, cut them into dices the size of rice grains, and place them in the pan; add 10 ml of oil, salt, cooking wine, etc., stir-fry until cooked, stir evenly to make a filling core for later use, and then fill the filling core into the fish belly to make the raw embryo of the eight-treasure mandarin fish;
3. Starting the pot loading:
a) Put oil into the pan, put the marinated mandarin fish into the pan, and put the auxiliary materials into the pan together, add salt, cooking wine, shrimp seeds, and ginger slices;
b) Cover the lid and activate the [Dry Roast Fish] function to automatically cook;