Steamed Egg with Fish Intestines
Steam cleaned grass carp intestines with eggs, and serve with youtiao (fried dough sticks) and chopped scallions for a distinctive flavor.
Ingredients
grass carp intestines (remove the fat and gall bladder, split open, wash with salt and cornstarch, cut into sections, and drain off the water)
2 pairs
eggs (beaten)
3
youtiao (fried dough stick), cut into thin slices
1/2
chopped scallions
1 tbsp
salt (seasoning)
1/2 tsp
cooking wine (seasoning)
1/2 tsp
ginger juice (seasoning)
1 tsp
white pepper (seasoning)
1/4 tsp
sesame oil (seasoning)
a pinch
Instructions
1
Step 1
Remove the fat and gall bladder from the fish intestines. Rinse the fish liver and slice it. Split the intestines open, wash them with salt and cornstarch, cut into sections, and drain off the water.
2
Step 2
Beat the eggs. Add the fish liver, intestines, and all the seasonings, and mix until evenly combined. Pour the mixture into an oiled deep plate.
3
Step 3
Cut the youtiao into thin slices and arrange them on top of the egg mixture. Steam over boiling water for 10 minutes, then remove from the heat. Sprinkle with chopped scallions, drizzle with a little hot oil, and serve immediately while hot.
