Puree sea bream + starch + egg liquid + black pepper powder + salt, stir well. Mix gently, preferably by hand, otherwise the oyster will break.
Put a little oil in the pot, the most important thing is to simmer on a small fire. Don't squeeze the sea bream. It will squeeze out the fresh juice and the oysters will dry and grow old. Anyone who takes an egg will have to simmer on a small fire. Taste it and cook it out.