Song Sao Fish Soup

1. Cut ginger into slices and scallions into sections for later use. Cut Jinhua ham, shiitake mushrooms, and bamboo shoots into shreds and set aside for later use

2. Clean the sea bass thoroughly, apply salt to the surface, add ginger slices and scallions, and marinate with cooking wine for 15 minutes.

3. Adjust the steamer to over temperature steaming mode, 110 degrees, and steam for 10 minutes.

4. Take out the steamed sea bass, remove the scallions and ginger, and use a fork to peel the fish meat into fish shreds for later use.

5. Cut the ham, shiitake mushrooms, and bamboo shoots into thin strips.

6. Pour an appropriate amount of water into the pot, add shiitake mushrooms, shredded bamboo shoots, and shredded ham. After boiling, add fish meat, white pepper and salt. Cook over medium heat until boiling, then add an appropriate amount of water starch to thicken the sauce. Beat the eggs and stir quickly while putting them into the pot. Turn off the heat and put them in a bowl. Sprinkle with an appropriate amount of vinegar and they are ready to eat.