Fish and egg

Fish and egg

Introduction:

"Yubaodan is the name given by Dad. When my younger brother and I were young, my father would steam the fish, carefully remove the fish bones, and then wrap them in eggs and fry them for stew. Stewed soup white, with pepper, very delicious, my brother and I eat fish at ease, my father on the side of the smile Mimi look. I haven't eaten fish like this for many years. It was only when my father cooked this dish for my son that I remembered the delicious taste. "

Production steps:

Step 1: remove the filth and scale of the fish, and then marinate the fish with wine to remove the fishy smell.

Step 2: heat the water in the pot and steam the fish over high heat.

Step 3: steam the fish until it is wet and warm, and peel the fish.

Step 4: add the eggs.

Step 5: beat and mix well.

Step 6: pour into the pan and fry.

Step 7: spread the fried eggs.

Step 8: add appropriate amount of water.

Step 9: add appropriate amount of garlic.

Step 10: bring to a boil over high heat and simmer over medium heat until the soup is seasoned with coriander and salt. Turn off the heat.

Step 11: add sesame oil.

Step 12: add pepper.

Step 13: mix well and remove.

Materials required:

Small sea fish: 4

Eggs: 3

Garlic: right amount

Coriander: moderate

Salt: right amount

Pepper: right amount

Sesame oil: right amount

Cooking wine: moderate

Note: the best choice of fish used is tight meat.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other