Ingredients
Silver fish, eggs, shredded bamboo shoots, rehydrated wood ear mushrooms, chive sprouts, and clear broth, all to taste.
Seasonings
Soy sauce, Shaoxing wine, salt, lard, sugar, and MSG, each to taste.
Instructions
1. Remove the heads and tails from the silverfish, rinse them under clean water, and drain; crack the eggs into a bowl, add salt, and beat until well blended; blanch the shredded bamboo shoots in boiling water, then remove and drain; wash the wood ear mushrooms, soak them in boiling water until rehydrated, then drain.
2. Heat a wok over high heat, swirl in oil to coat the surface, add lard and heat until hot, then add the silverfish and stir-fry briefly; pour the beaten eggs over the fish and mix together, add more lard to the wok and bring to a sizzle, pour in the silverfish and egg mixture, and once the eggs puff up and the bottom is golden brown, flip the wok to cook the other side.
3. Once cooked, use a metal spoon to break the egg mixture into four large pieces. Add Shaoxing wine, soy sauce, salt, sugar, MSG, and plain broth. Stir in the shredded bamboo shoots and wood ear mushrooms, cover, and simmer over low heat for 2–3 minutes. Then increase to high heat to reduce the sauce, add chives and lard, and transfer to a serving plate. This dish is golden in color, rich, tender, and wonderfully savory.