Egg Bubble Soup, Beijing-Hebei Style
Braised Hairtail in Soy Sauce, Beijing Style
Quanjude Roast Duck
Sichuan Hotpot |
4 (250 g) eggs, beaten Heat the oil in a wok over low heat to about 350 degrees Fahrenheit (175 degrees Celsius), or until a piece of scallion green sizzles and moves around when dropped in the oil. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown. Add 4 cups (1 litre) of water. Stir in the salt, MSG, and pepper. Simmer until fragrant. Pour the soup into a tureen, sprinkle with the scallions, and serve. |
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