1.Combine ginseng and red dates together with seasoning ingredients. Place in a small bowland steam over gentle low heat for 20-25 minutes until flavors are infused and stock is flavorful. 把人参、红枣及调味料放入小碗,蒸20-25分钟至出味。
2.Rinse kei chi and put aside. 把枸杞洗净。
3.Line a steaming plate with spring onion and top with belly pork. 把青葱铺在蒸盘里,上面放花肉。
4.Pat-dry the cleaned fish and place over the belly pork. Scatter ginseng,red dates,kei chi and ginger around the fish.Pour over the herbal stock. 把鱼洗净抹干,放在花肉上,然后撒上人参、红枣、枸杞及姜丝,再倒入药材汤。
5.Steam fish over high heat for 15-18 minutes or until the eyes of the fish pop out. Serve hot. 大火蒸15-18分钟至鱼眼凸出即可。