Cooking Steps

1. 

   Step1:Prepare 2 fresh eggs (serving for two

2. 

   Step2:First, soak the whitebait in water and wash away the fine sand. After washing, the whitebait will have two drops of wine to fight off the fishiness under the hot oil (xiaohuoha). After blasting, there are basically eight mature plates to be used.

3. 

   Step3:Beat the egg liquid. Add the cold boiled water when breaking the egg. Generally, 2:1 is about half of the bowl of the meal. The larger one is more.

4. 

   Step4:Scatter eggs should be beaten several times with egg whisk. Then screen the eggs with foam. I succeeded only 2 times.

5. 

   Step5:Look, this is the egg liquid that has passed the screen. At this time, put some peanut oil and a few drops of sesame oil (a few drops of sesame oil is enough. Don't be too Doha). Put a little salt. Mix the raw soy sauce (fresh soy sauce, don't put monosodium glutamate) and steam it in the pot. The pot needs boiling water before putting the egg liquid in. Cover the egg surface with a plate to avoid water vapor. Steam over medium heat for 3-4 minutes. Steam over low heat for 3 minutes. When steam to 7 minutes, open the lid and sprinkle the fried silver carp on the egg surface. Move quickly. Cover the egg again and steam for 3 minutes (low heat) until 10 minutes. Turn off the heat and steam for 3 minutes to get out of the pot.

6. 

   Step6:Steamed eggs, put them out of the pot and sprinkle with Scallion noodle

7. 

   Step7:Oh, this egg is so tender. It's drooling.

8. 

   Step8:Hibiscus eggs are more delicious with whitebait.