Ingredients
200 g (about 7 oz) silverfish, 300 g (about 6 large) eggs.
Seasonings
2 g ginger, 2 g scallions, 5 g salt, 15 g Shaoxing wine, 100 g lard (about 7 tablespoons).
Instructions
1. Wash and finely chop the scallions and ginger; crack the eggs into a bowl, add the chopped scallions, ginger, Shaoxing wine, and salt, whisk until well combined, then add the small silverfish (about 5 cm long) that have been washed and drained, and mix everything together.
2. Place a wok over medium heat, add 75 g (about 1/3 cup) of lard, and heat until it reaches 80% hot. Pour in the beaten eggs, then gently tilt and rotate the wok to spread the egg mixture into an even layer.
3. When the egg mixture has set, give the pan a firm shake to flip the entire omelet over, drizzle with 25 g (about 2 tablespoons) of lard, then reduce the heat to low and cook until fully set. Slide onto a plate and serve.