Fish holding eggs
Overview
Fish with eggs is the name given to this dish by my father. When my brother and I were young, my father would often steam the fish, carefully remove the fish bones, then wrap it in eggs and fry it before making soup. The stewed soup was as white as white, with pepper, and was very delicious. My brother and I ate the fish with confidence, while my father looked on with a smile. I haven’t eaten fish like this for many years. It wasn’t until my father cooked this dish for my son that I remembered the delicious taste.
Tags
Ingredients
Steps
-
Remove the fish's guts and scales, then add cooking wine and marinate slightly to remove the fishy smell.
-
Heat the water in the pot, add the fish and steam over high heat.
-
Steam the fish until it is moist and warm, then peel the fish flesh.
-
Add eggs.
-
Beat and mix well.
-
Pour into pan and fry.
-
Break up the fried fish eggs.
-
Add appropriate amount of water.
-
Add appropriate amount of garlic slices.
-
Bring to a boil over high heat, then turn to medium heat and simmer until the soup is white. Add coriander and salt to taste and turn off the heat.
-
Add sesame oil.
-
Add pepper.
-
Mix thoroughly and remove from the pan.
