1. Prepared ingredients.
2. The river crucian carp is cleaned and a knife is made on the back of the fish.
3. Add salt, cooking wine, green onions, ginger and marinate for half an hour.
4. Wash the surface of the marinated fish and place it on the bottom of the bowl.
5. Add a little salt to the eggs and beat them with water.
6. Sift the egg liquid and add it to the fish.
7. Cover with plastic wrap and steam on medium heat for 10 minutes after boiling the water.
8. Finally, top with sesame oil and sprinkle some chopped green onion.
Tips:The fish must be marinated, first to remove the fishy taste.
