Ingredients
6 eggs, 50 g (about 1/4 cup) peeled shrimp, 100 ml (about 1/2 cup) water.
Seasonings
Salt, MSG, cooking wine, and chopped scallions to taste, plus 10 g (about 2 teaspoons) each of cornstarch and lard.
Instructions
1. Place the shrimp in a bowl, add a pinch of salt, a little cornstarch, and a small amount of egg white, then mix well.
2. Place the egg whites in a bowl, add salt and stir to break them up, then mix in 100 ml (about 1/2 cup) of water and MSG until well combined. Pour the mixture into a soup bowl and steam for 6–7 minutes until set; this is the "furong" (egg white custard).
3. Place a wok over high heat, add lard and heat until hot, then pour in the shrimp and stir with chopsticks to separate them; once the shrimp firm up and form individual pieces, pour off the excess oil from the wok, add chopped scallions, splash in cooking wine, remove from the wok, and scatter over the egg fluff before serving.