Ingredients
300 g eggs, 50 g river shrimp (peeled and deveined).
Seasonings
600 g (about 1 1/3 lbs) lard (about 50 g, or 3 1/2 tbsp, will be absorbed), 15 ml (1 tbsp) Shaoxing wine, 3 g (1/2 tsp) salt, 1.5 g (1/4 tsp) MSG.
Instructions
1. Crack the eggs into a bowl; rinse the shrimp, mince them into a paste, add to the eggs, then stir in Shaoxing wine, salt, and MSG until well combined.
2. Heat a wok over high flame, add lard and heat until it reaches 60% hot (about 350°F/175°C), then stir the oil in one direction to create a swirling motion.
3. Slowly pour the shrimp and egg mixture into the hot oil, stirring continuously in one direction with chopsticks as you pour to form long, thin strands. Once the strands float to the surface, remove them with a slotted spoon, gently loosen and separate them, then transfer to a serving plate. This dish features soft, fluffy, and delicate egg strands that are rich, savory, and wonderfully aromatic.