Seasoning: 6g of sugar 6g of vinegar 6g of garlic 3g of green onion 5g of ginger 5g of vegetable oil 20g of starch (peas) 3g of each moderately

Sugar vinegar eggs:

1. Eggs one by one knocked into the frying pan, deep-fried into the shape of a silver wrapped in a gold purse egg, fished out the drained oil, take a purse egg into the center of the plate, the rest of the purse egg each cut into four petals with a knife, put together around the plate, composed of purse-shaped.

2. Another frying pan heating, into the sugar stir-fried to reddish-brown, into the vinegar, minced green onions, ginger, garlic, add broth, boil, down into the wet starch thickening, poured on the eggs into.

For more information on sweet and sour eggs, see mint.com food library/shiwu/tangcujidan