4 Preserved Egg
80g Jinhua Ham
80g Pickled Stem Ginger
1 tablespoon Oil
1/2 teaspoon Salt
- 1 small bowl of dark vinegar (use for dipping)
- Appetizing and nourishing.
Wash preserved egg clean. Steam for 10 minutes. Remove the shell. Cut into 4 parts. Cut the pickled stem ginger into thin slices. Cut the Jinhua ham into think slices. Soak in water for a while. Sandwich a sliced ginger with a sliced ham and a sliced preserved egg. Leave the preserved egg sandwiches in a dish for later use.
Mix the water, oil, salt, batter well to make pasta. Pour the pasta over the preserved egg sandwiches.
Heat the wok. Pour in dash of oil. Bring the oil to medium heat. Dump in the preserved egg sandwiches. Fry until preserved egg sandwiches float on the surface.