1. 100g minced pork meat, add 5g starch, appropriate amount of white pepper, 5ml cooking wine, 2g white sugar, 5ml light soy sauce, 3g salt, appropriate amount of minced ginger, chopped green onion, then add 1 egg amount of egg white, stir in one direction until thick
2. Add water to the pot, boil on high heat and turn to low heat. Add the eggs and cook for about 6 minutes. Immediately remove the ice water. After cooling, peel off the shells and cut them in half lengthwise (Don’t overcook the eggs, Teacher Dai Jun said It tastes better with soft-boiled eggs)
3. Cover the prepared minced meat on the egg, press lightly to stick it tightly
4. Pour oil in the pan, heat on a medium-low heat, add the phoenix egg with the minced meat facing up, and fry until the bottom of the egg is golden
5. Turn over and turn the minced meat down, continue to fry for a while, then pour in a suitable amount of water (you can use broth instead), light soy sauce, and then add stewed dried tofu
6. After being cooked, the juice is served and served on a plate, sprinkled with chopped green onion and ready to start!
