Soil eggs

three

Scallop/adductor muscle

15g

XO sauce

10g

Bean sugar

150g

green bean vermicelli

50 grams

condiments

peanut oil

8 grams

salt

2 grams

Bruised ginger

2 grams

Chopped onion

2 grams

refined sugar

2 grams

Cooking wine

1 ml

step

1. Put scallops in a bowl and soak them in warm water until they are soft. Scallop, known as "Jiang Yaozhu" in Guangdong, is a kind of seafood.

2. Pinch off the head and tail of mung bean sprouts. The vegetable market here is also called "Silver Bud", and bean sprouts are sold as stalls.

3. Soak mung bean vermicelli until soft and cut into long inches.

4. Beat the eggs into egg paste, add a little salt and cooking wine to bring out the bottom taste.

5. Spread a layer of egg skin with 1/3 egg paste, and then cut into shreds for later use.

6. Rub the flat knife surface of the soaked scallops into filaments on the chopping board.

7. Bake in a non-stick frying pan over low heat until golden brown, dry and mature.

8. Put it aside.

9. Heat the pan over high fire for 5 minutes, add oil, change to medium heat, stir-fry the remaining 2/3 of the egg paste and take it out.

10. Turn on the fire, stir-fry the bean sprouts for a while, and pour them into the Jiang Mo and stir well.

1 1. Add vermicelli and stir well.

12. Add scrambled eggs, shredded eggs and 2/3 dried Bess, stir-fry slightly, season with salt, sugar and chopped green onion, and stir well.

13. finally, add XO sauce and stir well to serve.

14. Take out the pan and plate, and sprinkle the remaining 1/3 dried Bess evenly.

15. Just a little tidying up.

skill

Eggs, shredded chicken skin and XO sauce are all salty. When adding salt, reduce it appropriately.