Appropriate amount of fleshy fish with less thorns, carefully pick out the fish, try to tear the fish into small pieces for safety reasons, pinch each piece with your fingers, repeatedly grind it into fish paste with a knife without thorns, and then put it into a bowl;

Beat 1 egg into the fish mud bowl, beat it constantly to make the egg liquid and fish evenly dispersed, and heat the hot water to make the ratio of egg liquid to water about 1: 1.5 ~ 2 (1:1.5 if it is slightly dry);

Add sesame oil, salt, chicken essence, etc. And uniformly stirring;

Add water to the steamer to boil, put the custard bowl on the steaming curtain and steam for about 5 minutes (depending on the amount of egg liquid). When steaming the custard, you can lift the lid at any time and tie the custard with a stainless steel spoon. If the egg liquid comes out, it means it is not ripe and needs to be steamed. If the spoon is pulled out without egg liquid, it is cooked and can be turned off.