Ingredients
150 g (about 1 1/4 cups) meat broth, 5 eggs, 50 g (about 1/2 cup) chive sprouts.
Seasonings
10 g lard, 10 g Shaoxing wine, 10 g sesame oil, 2.5 g chopped scallions, 3 g salt, 1.5 g rice vinegar, 1.5 g MSG.
Instructions
1. Beat the eggs thoroughly until well combined; trim and wash the chive sprouts, drain them dry, cut into 4 cm (about 1.5 inch) lengths, and mix into the beaten eggs.
2. Place a wok over high heat, add lard and heat until it reaches 30-40% hot (about 90-120°C/195-250°F), then briefly sauté the chopped scallions. Pour in the meat broth, Shaoxing wine, salt, rice vinegar, and MSG, and bring to a boil. Reduce the heat to medium, pour in the beaten eggs, and as the egg mixture gradually sets around the edges of the wok, gently push the set edges toward the center using a spatula (do not stir). Once all the egg has fully set and the broth turns from milky white to clear, drizzle with sesame oil and serve.