Squab Egg with Fish Brain

Squab Egg with Fish Brain

　　　　Soak the fish brain until softened, cut it into pieces, and place them in a bowl. Add premium clear broth along with seasonings such as ginger and wine. Steam over high heat, then remove and place in a lotus leaf-shaped bowl. Separately, grease 10 spoons with chilled chicken fat, crack a squab egg into each, garnish with coriander leaves and minced ham, and steam gently until cooked. Remove the eggs from the spoons and arrange them around the fish brain. Finally, pour in boiling premium clear broth that has been seasoned to finish the dish.

(Wenzhou)