- 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.