Ingredients
500 g (about 1 lb) eggs, 50 g (about 3 1/2 tablespoons) broth.
Seasonings
50 g lard, 15 g each of scallion (cleaned), wet starch, and vinegar, 5 g each of ginger (cleaned) and garlic cloves, 10 g pickled chili peppers, 35 g soy sauce, 20 g sugar, 25 g cooking wine, 4 g MSG.
Instructions
1. Finely mince the ginger and garlic, and chop the scallions into small pieces; then combine all other seasonings (except the pickled chilies and oil) in a bowl and stir together; finely chop the pickled chilies.
2. Heat a wok or skillet with oil, and when hot, fry the eggs one at a time until golden on both sides, then transfer to a plate. Leave a small amount of oil in the wok, briefly stir-fry the chili peppers, pour in the prepared sauce, and once it comes to a boil, drizzle the seasoned oil over the eggs. This dish is shaped like a pouch, golden in color, with a rich, savory flavor and a distinctive fish-fragrant taste.