1. Beat the eggs with cold boiled water.
2. Cut the dace into thin pieces.
3. Cut green onions into chopped green onions.
4. Put half of the dace in the egg mixture, add an appropriate amount of salt and mix well.
5. Put the egg mixture in a steamer and steam it over high heat.
6. Insert the chopsticks into the bottom of the bowl halfway, and when the upper layer is solidified, add the other half of the dace in tempeh and steam it.
7. Sprinkle chopped green onion and drizzle in sesame oil.
8. The operation is complete.
Tips:If you want to eat tender water eggs, the ratio can be 1 egg to 2 water, if you want to be older, just 1:1.
