Ingredients
2 pairs of grass carp intestines, 3 eggs, half a fried dough stick, 1 tablespoon chopped scallions.
Seasonings
1/2 teaspoon each of salt and cooking wine, 1 teaspoon ginger juice, 1/4 teaspoon white pepper, and sesame oil to taste.
Instructions
1. Remove the fat and gall bladder from the fish intestines; wash the fish liver and slice it; split the fish intestines open, clean them with salt and cornstarch, cut into segments, and drain well; beat the eggs, then mix in the fish liver, fish intestines, and seasonings until combined, then pour into a greased deep dish.
2. Slice the fried dough sticks thinly, place them on top of the eggs, then steam over boiling water for 10 minutes. Remove, sprinkle with chopped scallions, drizzle with a little cooked oil, and serve hot.