Ingredients
200 g eggs, 60 g barbecued pork, 10 g each of rehydrated shiitake mushrooms and ginger, 30 g bamboo shoot slices, and an appropriate amount of stock.
Seasonings
100 g lard, sesame oil, wet starch, and white pepper to taste, 4 g salt, 3 g MSG.
Instructions
1. Crack the eggs into a bowl and beat them with chopsticks until well blended, then add white pepper, salt, and MSG (or omit) and stir to combine; finely shred the barbecued pork, rehydrated shiitake mushrooms, bamboo shoots, scallions, and ginger, add them to the egg mixture, and stir again to mix evenly before setting aside.
2. Heat a wok over high heat, add lard and heat until it reaches 70-80% hot (about 350°F/175°C). Pour in the eggs and cook over low heat, frying until both sides are golden brown and fully cooked through.
3. Pour an appropriate amount of broth over the eggs, thicken with diluted cornstarch slurry, and drizzle with sesame oil to finish. This dish is golden in color, tender and fresh, rich in aroma, and deliciously flavorful.