Steamed Carp in Egg Custard, Beijing-Hebei Style

1 whole carp, about 3/4 lb (350g), with head and tail (substitute trout or other firm-flesh freshwater fish)
1 oz (30 ml) clear stock
1 tsp soy sauce
2 tsp sesame oil
4 eggs
1/2 tsp scallions, chopped
1/2 tsp salt, or to taste
1/2 tsp ginger, chopped
1 tbsp rice wine
1 tsp MSG

1. Clean and wash the fish. Blanch in boiling water and drain.

2. Beat the eggs in a heat-proof bowl and stir in the salt, rice wine, MSG, 4 tsp of the stock and mix well. Place fish in the bowl with the egg mixture. Place the bowl in a steamer and steam for 10 to 15 minutes, or until the custard is set.

3. Mix the soy sauce, sesame oil, the remaining 2 tsp of the stock, the scallions, and the ginger into a sauce. Pour over the fish and serve.

清蒸蛋羹鲤鱼（河北北京风味）

1、鲤鱼一条，大约350克重，带头和尾 (可以用鲑鱼和其他的淡水鱼来替代)
2、30毫升高汤
3、一勺酱油
4、两勺香油
5、四个鸡蛋
6、半勺葱花
7、半勺盐或者根据自己的口味添加
8、半勺碎姜片
9、一勺米酒
10、一勺味精

1、把鱼清洗干净，再把鱼在沸水里面漂一下，然后沥干

2、把鸡蛋打在一个耐高温的碗里，然后和盐、米酒、味精以及4勺高汤一起搅拌，使之充分混合。再把鱼放入碗中，一起放入蒸笼蒸10到15分钟，或者一直蒸到蛋羹成形为止。

4、把酱油、香油、剩下的高汤、以及葱花和姜末混合成调味料，泼在鱼上面，然后就可以上菜了。