1. Wash the mandarin fish and take the back fish from one side
2. Cut into fish fillets
3. Put in a bowl, add cooking wine, white pepper, and salt, then add some salad oil and put it in the refrigerator to marinate for flavor
4. Hungarian foie gras bought back from travel
5. Cut into small pieces
6. After adding salt and cooking wine to the eggs, mix well, add warm water to the egg liquid and water ratio of 1:1.5 and mix well.
7. Strain the egg liquid with a sieve
8. Add the foie gras grains to the egg mixture evenly, leaving a few grains
9. After sealing with plastic wrap, wait for the water in the pot to boil, then put it in the steamer
10. After steaming for about 10 minutes, the egg liquid began to solidify, and the fish fillets and the remaining foie gras cubes were spread on the egg liquid
11. Continue to steam for another 5 minutes or so
12. After the egg is completely set, take it out and top it with steamed fish soy sauce and chopped green onion
13. Heat a little salad oil
14. Pour hot oil and sauté the chopped green onion
15. carry out
Tips:Adjust the steaming time by yourself. For example, if the depth of the container is different, the time will be different.
