Yu Xiang Poached Eggs (Fish-Fragrant Poached Eggs)
A Zhejiang-style dish shaped like a small pouch, golden yellow in color, with a rich, savory flavor and a fish-fragrant seasoning.
Ingredients
eggs
500 g
lard
50 g
scallion (chopped)
15 g
wet cornstarch
15 g
ginger (minced)
5 g
garlic cloves (minced)
5 g
pickled chili (finely chopped)
10 g
soy sauce
35 g
sugar
20 g
cooking wine
25 g
MSG
5 g
broth
50 g
vinegar
15 g
Instructions
1
Step 1
Mix the above seasonings (except the pickled chili and oil) into a sauce. Chop the scallions. Mince the ginger and garlic. Finely chop the pickled chili.
2
Step 2
Heat a wok and add oil. Once the oil is hot, crack the eggs in one at a time and fry both sides until golden, then remove them to a plate. Leave a little oil in the wok, add the chopped chili and stir-fry briefly, then pour in the prepared sauce. When the sauce comes to a boil, drizzle the hot oil over the eggs and serve.
