1. Prepare a piece of green onion
2. Cut the green onions into chopped green onions, put them in a small bowl and set aside
3. Wash pansa fish fillet
4. Cut the pansa fish fillet into small pieces
5. Add the right amount of cooking wine to the fish fillet
6. Grab the fish fillet and cooking wine and marinate for a while.
7. Wash 2 eggs
8. Beat the eggs into the bowl
9. Stir the eggs well
10. Prepare an appropriate amount of water (the ratio of water to egg liquid is 1.5:1)
11. Add a small amount of water to the egg liquid several times and stir evenly
12. Add the chopped green onion to the egg mixture
13. Stir well
14. Add the marinated fish fillet to the egg liquid (do not grate the excess cooking wine directly into the egg liquid)
15. Stir well
16. Put the egg mixture in the steamer for 30 minutes
17. Prepare the ingredients for the egg fish soup
18. Prepare a small bowl, add 2 teaspoons of oil, 4 teaspoons of soy sauce, 1/2 teaspoons of sugar, and mix well to form a sauce
19. Prepare an appropriate amount of water (the ratio of water to the prepared juice is 2:1)
20. Add water to the sauce and mix thoroughly
21. Heat up the pot and pour in the right amount of corn oil
22. After the oil is hot, pour the adjusted sauce into the pot, adjust it to a medium-to-low heat, and stir continuously until thick
23. Pour out the sauce
24. After 30 minutes, the egg fish custard is steamed and served with a delicious sauce
Tips:If you are willing to eat a harder custard, you can adjust the ratio of water to egg liquid to 1:1. Those who have a lighter mouth can omit the step of sauce. The pangasius without sauce is also a deep-sea fish. It also has a little salty taste.
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