Fish roll with steamed egg

Overview

Very light and tastes very good.

Prepare ingredients, eggs, asparagus, mushrooms, sausage, ginger, carrots.
The egg opens. Hey, I haven’t met anyone with double yellow. What bad luck.
Beat the egg liquid with a whisk.
Prepare the stock.
Stock: egg liquid=2:1
Filter 2 times. This will make the custard more silky. .
Leave some of the egg liquid behind.
Let the egg liquid steam there and we'll process the fish fillets. Remove the fish skin.
Marinate the fish fillets with shredded ginger, pepper, salt, cooking wine, etc. for a few minutes.
Cut sausage, carrots, ginger, mushrooms, and asparagus into shreds.
Take a fish fillet and wrap the silk-like material inside the fish fillet.
All wrapped up.
The custard is also good. Take it out.
Place the fish rolls on top of the set custard.
Pour in the remaining egg liquid to be used.
Continue steaming until the finished product is out of the pot.
Sprinkle some tea petals. Beautiful and delicious.