Ingredients
6 eggs, 75 g (about 2.5 oz) lean pork, 50 g (about 1.75 oz) each of rehydrated shiitake mushrooms and green bell peppers, and fresh stock as needed.
Seasonings
Sugar, cornstarch, sesame oil, Shaoxing wine, salt, MSG, soy sauce, and lard, each to taste.
Instructions
1. Dice the mushrooms into small cubes; finely mince the lean pork and green bell pepper into rice-grain-sized pieces; mix the minced pork with 1 egg, salt, and cornstarch until well combined; hard-boil the eggs, peel them, and coat them in soy sauce for color.
2. Add lard to the wok and heat until hot, then deep-fry the eggs until they turn a tiger-skin pattern, remove and drain the oil.
3. Drain the oil from the wok, return the eggs to the pan, add fresh broth, Shaoxing wine, soy sauce, and MSG (or chicken bouillon). Bring to a boil, then reduce to low heat and simmer for 5 minutes. Finally, increase to high heat and reduce the sauce until thickened.
4. Remove the eggs and cut them in half, arrange them cut-side down on a plate with the skin facing up, then pour the braising liquid over them.
5. Leave some oil in the wok, add the ground meat and stir with a spatula to break it apart, cooking until done, then drain off the excess oil.
6. Add mushrooms and green bell peppers to the wok and stir-fry briefly, then add Shaoxing wine, MSG, salt, and fresh broth; bring to a boil, thicken with cornstarch slurry, then add the ground meat and stir-fry everything together, drizzle with sesame oil, and pour the mixture over the eggs before serving. This dish is beautifully presented and delicious in flavor.