Steamed eggs with salted fish
By KieranBoyer
I can't remember where I had eaten this dish, but I only remember that I thought it was very delicious at the time. There happened to be salted fish at home, so I figured I would try it and it was not bad. I just felt that the egg liquid was too thick. I could make it thinner next time. Because this is the first time I have done it, I welcome advice from experienced practitioners who have done this practice or those who know the authentic method.
Recipe Recommendations
- salted fish half a
- eggs one
- ginger appropriate amount
- warm water appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salad oil appropriate amount
Steps for Steamed eggs with salted fish
1
Half a salted fish and one egg for spare.
2
Cut the salted fish into small pieces and soak in boiling water with cooking wine for a while. You can remove some of the fishy smell and salty taste.
3
Beat the eggs, add appropriate amount of cooking wine and warm water, and stir well.
4
Pour the salted fish out of the soaking water and sift in the egg liquid with a sieve.
5
Put some ginger slices on the fish and sprinkle with sugar. Pour a little salad oil. (My fish is quite salty, so I add a little too much sugar)
6
Cover with plastic wrap and steam in the pan. (I use a pressure cooker to cook rice, so I put rice on the bottom and fish on the top. The rice is cooked and the fish is cooked.)