Steamed crucian carp egg custard: Ingredients: 1 crucian carp (300-350 grams), 200 grams of eggs, 3 grams of refined salt, 15 grams of cooking wine, 5 grams of MSG, 300 grams of clear soup, a little minced green onion and ginger, sesame oil 10 grams, 5 grams of soy sauce.

Method: 1. Remove the scales and gills of the crucian carp, disembowel it and remove its internal organs, wash it, blanch it in boiling water, purify the water, and dry it with a clean cloth.

2. Crack the eggs into a large lotus bowl, mix well, add salt, cooking wine, MSG, and clear soup and mix well. Place the crucian carp in the middle and steam for 10 to 15 minutes until the egg custard becomes a brain shape. ,take out.

3. Use soy sauce, sesame oil, 10 grams of clear soup, green onion and ginger to make a clear juice, pour it into a custard bowl and serve.

Features: soft, tender, fresh and rich in taste.