Soak the dried ingredients until softened, then cut the wood ear and shiitake mushrooms into bite-sized pieces. Simmer the lotus seeds until tender. Thinly slice the tangerine peel, ginger, and shallot. Clean the fish and pat dry. Mix 1 tablespoon fish sauce, 1 teaspoon sugar, seasoning powder, and pepper, then rub the mixture all over the fish to marinate.

Top the fish with ginger, tangerine peel, and shallot. Finally, add the mushrooms, glass noodles, goji berries, asparagus, and green onion (cut into long pieces) to the fish tray.

Place the fish on a steaming tray, lining the bottom with a few mustard green leaves. Prepare another tray with the cleaned and chopped vegetables. Steam both trays together at the highest heat for 40 minutes, until everything is cooked through.

The aroma of ginger and tangerine peel blends with the vegetables, creating a fresh and naturally sweet flavor.