Ingredients
200 g fresh sea bass and 200 g eggs (about 4 large eggs).
Seasonings
Chopped green onions, 3 teaspoons fine salt, 1 teaspoon ground white pepper, 1 teaspoon MSG (or to taste), half a tablespoon light soy sauce, half a tablespoon lard, half a tablespoon vegetable oil, and 1.5 cups of stock.
Instructions
1. Take the deboned sea bass fillet and slice it thinly, place in a bowl, add salt and vegetable oil to taste, and mix well; set aside.
2. Crack the eggs into a bowl, add the broth, salt, and MSG, then beat evenly with chopsticks before pouring into a large plate.
3. Place the egg mixture in a steamer over low heat and steam until it is about 80% set, then arrange the fish slices and scallions on top of the eggs, continue steaming over low heat until fully cooked, remove the dish, and drizzle with soy sauce, melted lard, and white pepper. This dish features tender fish and a silky, smooth texture that is delightfully soft and satisfying.