Fish-flavored Eggs

Name: Fish-flavored Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; Nigen Shallots; Er Duo Fungus; 1/2 root carrot; 1 Pickled peppers; 2 Two Vitex; Spoonful Soy sauce; 1 spoon and a half Vinegar; 1/5 spoon Sugar; a little salt; 1/2 spoon starch; Spoonful Oyster sauce

by Yuxin Xinxin

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Fish coriander is a characteristic of Sichuan cuisine. Used to scramble eggs, it is a very novel method and very appetizing. The method is also very simple. "

Fish-flavored Eggs

1. Wash the fungus with soaking hair and cut into silk. Pickled peppers and 2 jin strips are cut into small circles.

2. Add some cooking wine to the eggs to get rid of the fishy. Add a little salt and stir well.

3. Light soy sauce, sugar, vinegar, water starch. MSG. Hao oil is adjusted into fish-flavored juice.

4. Feel the oil to fry the eggs, and set aside.

5. Leave oil on the bottom of the pot, add soaked chili and saute until fragrant.

6. Put the egg into 2 jin strips and stir-fry evenly.

7. Pour in the fish-flavored juice and continue to stir fry,

8. Add carrots and fungus and stir fry twice.

9. Very good meal.

Tips:
The proportion of fish sauce is adjusted according to personal taste. However, light soy sauce, vinegar, oyster sauce, and sugar are indispensable,