Steamed Egg with Fish Intestines

Steamed Egg with Fish Intestines

　　The Shaxi area is crisscrossed with waterways and teeming with fish, making fish a common delicacy on the locals' tables. In the past, the plump fish intestines were only used as feed for chickens, ducks, and other poultry. Later, some felt it was a pity to throw them away, so they tried stir-frying them. However, stir-fried fish intestines are quite chewy, which many people found unpalatable. Then, some chopped them into small pieces, but they still tasted a bit greasy and people didn’t dare eat too much. Someone noticed that chives could be used to steam eggs, so they tried steaming chopped fish intestines together with eggs. The result was surprisingly good—not only was the fishy smell of the intestines gone, but even if the egg was overcooked, it still tasted delicious. And so, steamed egg with fish intestines was born.

　　Now, the people of Shaxi have greatly improved their techniques for making steamed egg with fish intestines. Their version can not only be eaten as is, but can also be dipped in hot oil and fried for a unique flavor.

　　How to make steamed egg with fish intestines: Select plump fish intestines, cut them open, wash them clean, blanch them in a mixture of ginger and scallion juice, then soak them to remove the fishy taste. After rinsing the intestines in cold water, chop them into small pieces. Line the bottom of a clay bowl with strips of tangerine peel and crushed deep-fried dough sticks, then mix in diced mushrooms, diced char siu (barbecued pork), tangerine peel, pepper, salt, eggs, and the chopped fish intestines. Steam everything together for 20 minutes, and serve it in the bowl. For a crispier texture, the steamed egg with fish intestines can be placed in a bowl and fried in hot oil for 20 seconds before serving.

　　This dish is slightly spicy but has a rich texture and leaves a lingering aftertaste.