Song Sao Yu Geng
1.
Slice the ginger, cut the shallots into sections and set aside. Shred Jinhua ham, shiitake mushrooms and bamboo shoots separately and set aside
2.
Clean the sea bass, apply salt on the surface, add sliced ginger and shallots, and marinate in cooking wine for 15 minutes.
3.
The steamer is adjusted to over-temperature steaming mode, 110 degrees, steaming for 10 minutes.
4.
Take out the steamed sea bass, remove the green onion and ginger, and use a fork to peel the fish into shredded fish for later use.
5.
Cut the ham, shiitake mushrooms, and bamboo shoots into shreds.
6.
Pour appropriate amount of water into the pot, add shiitake mushrooms, bamboo shoots, shredded ham, boil, add fish meat, add white pepper and salt, cook on medium heat until boiling, add appropriate amount of water starch to thicken. Beat the eggs, stir quickly while putting them in the pot, turn off the heat to fill a bowl, and sprinkle some vinegar to eat.