600g pea sprout
4 pieces conpoy
1 salted duck's egg, boiled
I thousand years' egg
6 cloves garlic
2 tap fish sauce
1 cup broth
1tsp Shao Xiang wine
Wash the conpoys and soak them in water until tender, then steam for 2 hours and set aside (you can prepare more conpoys and use them in other dishes). Wash the pea sprout; shell and dice the salted duck's egg and the thousand years' egg. Peel the garlic.
Deep-fry the garlic over low heat until golden brown, then leave about 1 tbsp of oil in the wok to stir-fry the eggs.
Add the pea sprout in the wok and cook until tender, then put in the broth and the conpoys, before serving, season with Shao Xiang wine and salt. Pea sprout prepared in this way is soft and silky and will not be very greasy.
|Ingredients||Saute the salted duck's egg and the thousand year's egg first.||Add the pea sprout and stir-fry until tender.|