Tiger Skin Eggs
A Zhejiang-style dish of hard-boiled eggs that are deep-fried until the surface turns golden and wrinkled (resembling tiger skin), then braised in a savory sauce of minced pork and mushrooms.
Ingredients
eggs (1 used for minced meat, the rest boiled and peeled)
6
water-soaked mushrooms (cut into small dice)
50g
green bell pepper (cut into rice-sized pieces)
50g
lean pork (cut into rice-sized pieces)
75g
Shaoxing wine
to taste
salt
to taste
MSG
to taste
sugar
to taste
starch (dry starch for coating minced meat)
to taste
sesame oil
to taste
fresh stock
to taste
soy sauce (for coloring the eggs)
to taste
lard
to taste
Instructions
1
Step 1
Cut mushrooms into small dice, and cut lean pork and green bell pepper into rice-sized pieces. Mix the minced meat with 1 egg, salt, and dry starch until evenly combined; boil the remaining eggs, peel them, and soak in soy sauce to develop color.
2
Step 2
Add lard to a pan and heat. Place the boiled eggs in the hot oil and deep fry until they turn a tiger skin-like golden brown, then remove and drain excess oil.
3
Step 3
Return the eggs to the pan with the remaining oil, add fresh stock, Shaoxing wine, soy sauce, and MSG. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Turn the heat to high to reduce the sauce until thickened. Cut the eggs in half, arrange them on a plate with the cut side up, then pour the sauce over the eggs.
4
Step 4
Leave a small amount of oil in the pan, add the minced meat and stir to separate the pieces. Cook until fully done, then drain excess oil. Add the diced mushrooms and green bell pepper and stir-fry briefly, then add Shaoxing wine, MSG, salt, and fresh stock. Bring to a boil, thicken with a starch slurry, then add the cooked minced meat and stir-fry together. Drizzle with sesame oil, then pour the mixture over the eggs to serve.
