Fish fillet, foie gras and stewed eggs

Overview

I brought back several boxes of foie gras from my trip to Hungary. The most common way to eat it is to spread it on bread! I tried using it to stew eggs today and it melted in my mouth. It felt great!

Tags

• soup
• home cooking
• breakfast
• students
• cooking wine
• egg
• foie gras
• mandarin fish meat
• salad oil
• steamed fish with soy sauce
• chopped green onion
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the mandarin fish and take the fish meat from the back of one side

   

2. 2 Cut into fillets

   

3. 3 Put it into a bowl, add cooking wine, white pepper, and salt, mix well, add some salad oil, refrigerate and marinate to taste

   

4. 4 Hungarian foie gras bought from travel

   

5. 5 Cut into small pieces

   

6. 6 Add salt and cooking wine to the eggs and mix well, then add warm water according to the ratio of egg liquid to water 1:1.5 and mix well

   

7. 7 Strain the egg liquid through a sieve

   

8. 8 Add the foie gras cubes evenly into the egg mixture, leaving a few

   

9. 9 Seal it with plastic wrap, wait for the water in the pot to boil, and put it into the steamer

   

10. 10 After steaming for about 10 minutes, the egg liquid begins to solidify. Place the fish fillets and remaining foie gras pieces on top of the egg liquid

    

11. 11 Continue steaming for about 5 minutes

    

12. 12 After the egg liquid has completely solidified, take it out and top with steamed fish soy sauce and chopped green onion

    

13. 13 Heat a little salad oil

    

14. 14 Pour in hot oil and sauté chopped green onions until fragrant

    

15. 15 Complete