Double-eared preserved egg

Overview

How to cook Double-eared preserved egg at home

Tags

• common dishes
• meat dishes
• appropriate amount of chili oil
• appropriate amount of cooking wine
• appropriate amount of corn flour
• appropriate amount of light soy sauce
• appropriate amount of oil
• appropriate amount of onion, ginger and garlic
• appropriate amount of salt
• appropriate amount of white pepper noodles
• egg
• fungus
• pork stuffing
• tremella

Ingredients

Steps

1. 1 Prepare the ingredients and soak the fungus and white fungus in cold water two hours in advance until the volume becomes larger

   

2. 2 Beat the eggs and add an appropriate amount of cornstarch and mix well

   

3. 3 Heat oil in a pan, then spread the evenly stirred egg liquid into egg skin

   

4. 4 Chop the onion, ginger and garlic, add boiling water and soak for ten minutes. Add the soaked onion, ginger and garlic water into the meat filling in small amounts and stir. Mix well after each addition

   

5. 5 Add light soy sauce cooking wine and white pepper to the mixed meat filling one at a time to season

   

6. 6 Chop the wrapped ears into pieces and mix well again

   

7. 7 Spread the mixed meat filling on the spread egg skin, then roll it up

   

8. 8 Move the rolled meat filling into a steamer, steam over high heat for 15 minutes and take it out

   

9. 9 Take out the egg skin and use a prop to cut it into slices and pour it on with chili oil (you can also leave out the chili oil) and see if you can eat it spicy