Seabass Steamed Egg

Overview

Bass has very few fine bones, so it is not difficult to fillet the fish without bones, but you still need to check carefully! Salt is added to the egg liquid, and the seabass has been marinated in advance, so you can eat it directly after steaming. It has a tender and delicious texture~

Tags

• hot dishes
• soup
• home cooking
• pregnant women
• old man
• spring recipes
• lunch
• dinner
• students
• bass
• cooking wine
• cornstarch
• egg
• light soy sauce
• salt

Ingredients

Steps

1. 1 Crack the eggs into a bowl, add a little salt and beat them up, then add twice the amount of warm water to the egg liquid, and mix thoroughly;

   

2. 2 Pass through a sieve to obtain a smooth egg liquid. Boil water in a pot, turn to medium heat, add egg liquid and steam;

   

3. 3 Fillet the sea bass without fish bones and use light soy sauce, salt, cooking wine and cornstarch to mix well and set aside;

   

4. 4 After about 7-8 minutes, the surface of the egg liquid is almost solidified. Place the fish fillets on top and continue to steam for 15 minutes;

   

5. 5 Finally, sprinkle with chopped green onions to enhance the flavor.