Chinese Scrambled Eggs With Fish Sauce

The egg is very tender and has a strong fish flavor. The color is red and makes
you want to eat.

Servings: 2

Author: Easyfoodcook.com

Prep Time
5

Cook Time
10

Total Time
15

Side Dish Main Course Appetizer

Chinese

scrambled eggs Fish Sauce

Instructions

1 Crack the egg into a bowl and stir it with chopsticks. The more bubbles, the
better it will be. Chop the green onion, ginger and garlic. Fish sauce :(1
tablespoon starch, 2 tablespoons light soy sauce, 2 tablespoons sugar, 3
tablespoons aged vinegar, 4 tablespoons water, some salt,) stir well.
2 Wash the fungus and tear it into pieces. Shred the carrot and green pepper.
3 Heat the oil in a wok and pour in the egg mixture. Heat until the egg mixture is
slightly set, then stir the egg into large chunks. Remove the egg cubes and set
aside. The eggs should be tender, not overcooked.
4 Add a little more oil to the pot and add Pixian broad bean paste. Stir-fry the
broad bean paste with a small fire until it smells good and turns into red oil.
Add onion, ginger and garlic and stir well.
5 Add the carrots and green pepper and stir-fry for 1-2 minutes until cooked.
6 Add the scrambled egg, stir evenly, pour in the fish sauce, stir until the soup
becomes thick, wrap on the ingredients, turn off the heat, and serve on a plate.
A dish of fish-flavoured eggs is ready.