142
THE CHINESE COOK BOOK
FISH SWIMMING IN A GOLDEN POND
魚
YUE肉
YORK蒸
JING旦
DON
- 7 eggs
- 2 pounds pike
- 1 tablespoonful Chinese ham dice
(a) Remove the skin from the pike. Cut the meat into small pieces.
(b) Mix the eggs with an equal amount of cold, boiled water. Beat well. Salt to suit the taste.
(c) Put the eggs in a suitable bowl. Spread the pike on top. Steam for 20 minutes.
Garnish with the ham and parsley, and serve with oil and sauce.
