Pond Carp Stewed Eggs

Name: Pond Carp Stewed Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars carp; 2 pcs egg; 1/2 a teaspoon salt; 1 tablespoon Cooking Wine; 1 tablespoon sesame oil; 1 tablespoon Soy sauce; 1 shallot

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Pond carp is small, but its meat content is high, and the meat is tender and delicious. It is loved by the people in the middle and lower reaches of the Yangtze River and the southern provinces. It is especially cooked after being smoked and roasted. It has a unique flavor and is listed as the top grade.
Tang carp stewed eggs, the home-cooked dish on our table this season when we were young, today the 70 to 80 yuan per catty of tang carp has become a rare luxury dish in my family!

Ingredients

4 bars Carp
2 pcs Egg
1/2 a teaspoon Salt
1 tablespoon Cooking Wine
1 tablespoon Sesame Oil
1 tablespoon Soy Sauce
1 Shallot

Pond Carp Stewed Eggs

1. Go to the scales of the pond carp bought back from the vegetable farm, dig out the gills and internal organs, and clean and drain the water.

2. Put some salt and cooking wine to marinate for a while, prepare 2 eggs to beat

3. Add some salt and cooking wine, mix well, add warm water and mix well according to the ratio of egg liquid and warm water 1:1

4. Strain the egg liquid into a shallow bowl and put the carp in the egg liquid

5. Boil the water in the pot and put it in a steamer. Wait for the edge of the egg liquid to turn white and cover and steam for 7-8 minutes. Mine is a bit steamed and then add chopped green onion and a spoonful of light soy sauce.