Difficulty: side dish (intermediate) time: 10-30 minutes.

condiments

2 bowls of radish cake (diced) /2 bowls of 250g bean sprouts /80g.

Leek 1 bowl /50g dried mustard tuber/dried radish (soaked in water for later use) 2 tablespoons /60g.

Egg 2 lard+lard residue 1 spoon.

1 teaspoon garlic and optional 1 teaspoon sanba Chili sauce.

condiments

Soy sauce 1/2 tablespoons fish sauce /Nam Pla/ fish sauce 1/2 tablespoons.

Sweet soy sauce/sweet soy sauce (I used ABC sweet soy sauce) 1 teaspoon soy sauce/black soy sauce/sun-dried oil/black soy sauce 1 teaspoon.

Oyster oil/oyster sauce 1 teaspoon water /2 teaspoons water

Authentic practices/diagrams/steps of Chaozhou cooking;

Chaozhou 1 illustration of the method of frying corn

1. If there is no prepared lard residue and lard at home, you can cut some pig fat into cubes and add water to make lard and lard residue.

Illustration of Chaozhou fried corn II

2. Mix all the sauces listed in the sauce and put them in a clean bottle. An inexhaustible supply can be refrigerated.

Description of the practice of frying corn in Chaozhou 3

3. Put 1 tbsp of cooking oil and 1 tbsp of lard oil residue into the pot, add garlic after heating, and stir fry according to the formula.

Add diced radish cake and stir fry until fragrant.

Illustration of Chaozhou fried corn 4

4. Add 1- 1.5 tbsp sauce and stir fry. Radish cake and preserved vegetables are salty, so you can increase or decrease the sauce according to your own taste.

Illustration of Chaozhou fried corn 5

5. Push the corn/radish cake aside and beat in the eggs. If you want to eat spicy food, you can add spicy sauce now, stir-fry the eggs and add 1/2 tablespoons of sauce.

Illustration of Chaozhou fried corn practice 6

6. Add leeks and bean sprouts and stir fry until broken.