材料：桂鱼、金华火腿、金笋、生菜、西兰花、生粉、盐、花生油各适量。做法：
1、桂鱼宰好，起鱼肉，切片，以盐、花生油调味备用。
2、金华火腿洗净切条备用。
3、金笋洗净切条，“飞水”，沥干水分备用。
4、将桂鱼片、火腿与金笋卷好，排在碟子上。放入蒸炉蒸约4分钟至熟，取出，下焯熟的生菜和西兰花伴边，最后勾薄芡即可。
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.