Phoenix Egg
Hard-boiled eggs are wrapped in seasoned ground meat, deep-fried until golden, sliced, and arranged on a plate. The finished dish has a vibrant, colorful appearance.
Ingredients
Eggs (boiled and peeled)
350 g
Lean pork (ground into paste)
350 g
Water chestnuts (small dice)
75 g
Fine salt
2 tsp
Soy sauce
2 tsp
MSG
1 tsp
White pepper
1 tsp
Cornstarch (used in stages)
1 tbsp
Scallion (small dice)
1
Sugar
3 tsp
Water (for mixing meat filling)
to taste
Vegetable oil (for deep-frying)
to taste
Instructions
1
Step 1
First, boil the eggs until hard-cooked, peel them, and marinate briefly with fine salt; set aside. Mince the lean pork into a paste, then add soy sauce, MSG, fine salt, sugar, cornstarch, and water, and beat in one direction until the mixture becomes sticky and holds together. Dice the water chestnuts into small cubes. Finely dice the scallion and fold it into the filling along with the water chestnuts.
2
Step 2
Pat the marinated eggs dry, evenly coat each one with the pork filling, and roll in cornstarch to seal. Pour vegetable oil into a wok and heat over high heat to medium-hot (about 150°C / 5th-stage heat). Carefully lower in the stuffed eggs and deep-fry until deep golden brown all over, then remove and drain. Cut each egg into 4 wedges and arrange on a serving plate.
