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Chinese Recipe : Peking Style Egg Fu Yong

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    Source: www.chinesefood-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsB1, B2, B3, B12, H, C, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 small can crab, cartilage removed and meat flaked

    2. 6 eggs, beaten lightly

    3. 1 tbsp green onions, minced

    4. 1 tsp fresh ginger, minced

    5. 2 tbsp stock or water

    6. 2 tbsp lard or shortening

    7. 1 tsp Chinese rice wine or sherry

    8. 2/3 tsp salt

    9. A dash of MSG

    10. 3 tbsp oil

    Instructions Jump to Ingredients ↑

    1. Combine all ingredients except for the oil and mix well.

    2. Heat the wok or pan to a high temperature and add the oil then pour in the crab and egg mixture. Fry until firm. Serve hot.

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