1. Ingredients: 200 grams of carp tail meat, two eggs.
2. Ingredients: two eggs, sliced carp, chives, coriander, small red pepper
3. Shred the shallots, cut the shallots, and cut the coriander. Cut small peppers into circles, and slice the carp
4. Cut the washed carp meat into thin slices.
5. Put salt, vegetable oil, some cornstarch, light soy sauce, five or six peppercorns in a container, mix well and set aside.
6. Beat the eggs, add broth, salt, chicken essence, beat evenly and pour into a large plate.
7. Add the egg-filled plate to the cold broth and mix it evenly with chopsticks. Steam it on a slow fire until it reaches eight maturity. Add the fish fillets and place them on top of the eggs. Then place the cut small red pepper rings on top of the fish. Then steam it over slow heat.
8. Steam for about eight minutes. Finally, add chopped green onion, coriander, top with light soy sauce and oil.
