Ingredients
250 g (about 1/2 lb) silverfish and 250 g (about 1/2 lb) eggs, 50 g (about 1/4 cup) chicken broth.
Seasonings
120 g vegetable oil, 15 g minced scallion, 10 g each sesame oil, cooking wine, and minced ginger, 5 g each rice vinegar and MSG, 3 g salt.
Instructions
1. Wash the silverfish, pat dry, and set aside. Beat the eggs in a bowl until smooth, then stir in chopped scallions, minced ginger, cooking wine, MSG, salt, and the silverfish until well combined.
2. Heat a flat pan over high heat, add the silverfish coated in egg mixture to oil heated to about 80% hot (350°F/175°C) and pan-fry until golden on both sides, then transfer to a wok with heated chicken broth and simmer over low heat until the broth thickens and reduces, then drizzle with rice vinegar and sesame oil before serving. This dish is golden in color and delicious in flavor.