Pan-Sunken Fish Boxes

Name: Pan-Sunken Fish Boxes
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Ingredients: 15 g rehydrated wood ear mushrooms; 6 g scallion and ginger; 4 g cooking wine; 3 g sesame oil; 250 g eggs; 50 g rendered lard; 3 g MSG; 15 g greens; to taste clams (with shell, cooked and shucked)

Stir-fry the clam meat with beaten egg and seasonings until golden, with a clear sauce and tender texture.

27 min

Easy

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Ingredients

rehydrated wood ear mushrooms 15 g

scallion and ginger 6 g

cooking wine 4 g

sesame oil 3 g

eggs 250 g

rendered lard 50 g

MSG 3 g

greens 15 g

clams (with shell, cooked and shucked) to taste

Instructions

Mix the eggs

Crack the eggs into a bowl. Add scallion, ginger, salt, cooking wine, MSG, wood ear mushrooms, and greens, then stir until well combined.

Prepare the clams

Rinse the clams in clean water and place them in a pot of cold water. Bring to a boil, then remove. Shell out the clam meat, pull out the black vein from each piece, and rinse again with water.

Stir-fry together

Heat 50 g of oil in a pan until hot. Pour in the egg mixture and clam meat, and push-fry with a spatula. When the eggs turn golden yellow and just set, drizzle in the sesame oil, then plate and serve.