Steamed eggs with sand eel

Cooking Instructions

1. 1 East China Sea sand eel, 2 eggs, 2 salted eggs

   

2. Wash the eel, cut off the head, and cut off the side bones.

   

3. Cut the eel into small pieces and beat the egg with the white of the salted egg.

   

4. Dig a spoon of lard

   

5. Melt the lard in the microwave

   

6. Pour the lard into the egg mixture, add a little cooking wine, half a teaspoon of sugar.
   Then add half the amount of water in the egg mixture and beat well.

   

7. Taste with the tip of your tongue and pour the egg wash into a saucer when you're almost done. Place the salted egg yolk in the middle of the egg mixture.

   

8. Put hot water on the pot, steam over medium-low heat for 4 minutes, and then open the lid.
   At this time, the egg liquid on the bottom layer solidifies, and the egg liquid on the upper layer is not completely solidified.

   

9. Spread the eel meat on top of the egg mixture, at which point the egg will burst, but that's okay. Finally, spread the ginger slices and continue steaming.
   
   Note: With this steaming method, the eel will half-float on the surface of the egg mixture. If the eel is steamed with the egg wash at the beginning, the eel will all sink to the bottom.

   

10. After steaming on low heat for 10 minutes, open the lid and let go of the fishy smell.

    

11. Then close the lid and continue steaming.

    

12. Steam for another 5 minutes. If the eggs rise out of the dish when steaming, it doesn't matter, they will retract after steaming.

    

13. When it's done, remove the saucer and throw away the ginger slices.
    
    Summary: Steam for 4 minutes, open the lid + put the eel slices, steam for 10 minutes, open the lid and put the fishy gas + steam for 5 minutes, complete = about 19 minutes of steaming in total.

    

14. The sand eel meat is fat and boneless, and with the effect of lard to remove the smell and increase the flavor, this bowl of steamed eggs is particularly good!

    

15. This kind of steamed egg does not require a mirror pudding-like steam, but a honeycomb-like effect, so that the egg can better absorb the delicious juice of the eel.