1 mandarin fish, 30g welsh, 3g salt, 0.2g powdered pepper, 100g juice(mixture of 30g monosodium glutamate, 30g chicken powder, 40g sugar, a small amount of refined rice wine, 3 roots of coriander, a small qmount of thick soy sauce, 30g fish juice)

Leave cutting pattern on both sides of mandarin fish at regular intervals, preserve it in mixture of salt and powdered pepper for 20 minutes and then steam it for 15 minutes in a steamer. Arrange slices of cibol on the upper part of steamed fish and pour 100g boiling oil over it and when fragrance comes out, pour  the juice mixture over it and serve.

It is rich in protein and mineral material and has high digestion and absorption rate and improves blood circulation.　
It is especially good to treat cerebral thrombosis and andanemia and to strengthen liver function.