Preparation

• step 1

  Pour 1,000g water into the mixing bowl, place the processed bass onto the plate, and put on the steamer set with the bass inside

• step 2

  Operate the COOK mode at 20min/110℃

• step 3

  Take out the plate with the bass onside, remove the bone and skin of the bass, and keep the bass meat

• step 4

  Put the bass meat, 10g egg white, and 5g cooking wine into a bowl, mix them uniformly, and marinate the bass meat for 10min

• step 5

  Put 10g oil and 5g ginger into the mixing bowl

• step 6

  Stir-fry the ingredients at 3min/120°C/BREV1

• step 7

  Add 20g shredded ham and 10g shredded Shiitake mushroom

• step 8

  Stir-fry the ingredients at 3min/120°C/BREV1

• step 9

  Add 800g chicken broth, 3 teaspoons of white pepper powder, and 2 teaspoons of salt

• step 10

  Cook the ingredients at 7min/120℃/BREV0.5

• step 11

  Add 5g vinegar and the marinated shredded bass

• step 12

  Cook the ingredients at 2min/120℃/BREV0.5

• step 13

  Put 15g water and 4 teaspoons of corn starch in a bowl, mix them uniformly to make starch liquid, add 2 egg yolks, and mix them uniformly

• step 14

  Pour the prepared starch liquid into the mixing bowl

• step 15

  Without the measuring cup, cook the ingredients at 1min/120℃/BREV0.5

• step 16

  Put the Sister Song’s Fish Broth into a bowl and sprinkle 10g chopped coriander for enjoyment