| Steps
1) Remove dirt of
salty duck eggs, steam with shell until cook, remove
shell
2) Chop the cooked salty egg into
small dices, both white and yolk
3) Remove
dirt of preserved duck egg and shell, chop into small
dices
4) Clean tomato, remove all seeds,
chop into small dices
5) Heat wok with 2
tbsp of oil, stir fry tomato dices for 2 minutes
6) Dish up tomato with sauce, add 2 tbsp of cornflour and stir well
7) Remove shell and whisk egg, add
seasoning, all dices and tomato, whisk
8)
Heat wok with 3 tbsp of oil, pour in whisked and mixed egg
9) Stir fry
until cooked, dish up and serve Remark
tbsp
- table spoon
Preserved duck egg -
black colour ( pi dan ) , purchased
from dry-food shop in China-town
Salty
duck egg -
white colour ( xian dan ) ,
purchased from dry-food shop in
China-town |
