Tiger skin egg

Ingredients: eggs 400g Accessories: pork (lean) 75g green pepper 50g seasoning: soy sauce 25g cooking wine 2g salt 1g sesame oil 10g white sugar 15g monosodium glutamate 1g starch (peas) 12g lard (refined) 50g tiger skin eggs: 1. Put 5 eggs in a clear water pot, boil them with high fire, then cook them with low fire for 10min, take them out and put them away. Cut the lean meat and green pepper into rice grain-sized dices, and mix the lean meat with eggs, salt and dried starch to size; Take 2 grams of dry starch, add some water and mix well to form about 3 grams of wet starch. 2. Pour the lard into the pot, and when it is 60% to 70% hot, pour the eggs in, fry until the skin of the eggs bubbles, then add 150 ml of fresh soup, cooking wine, soy sauce, sugar and monosodium glutamate, boil it, switch to low heat for 6 minutes, concentrate the marinade with high heat, take out the eggs, cut them in half and put them in a plate. 3. Put another pot on the fire and put the oil. When the oil is heated to 50%, put the minced meat into the pot and stir it with a spoon. When it is cooked, pour it into a colander and drain the oil. 4. Stir-fry the green pepper in the original pot, add wine, salt, monosodium glutamate and fresh soup, boil it, thicken it with 3 grams of water starch, add minced meat, stir fry together, pour in sesame oil, and pour it on the eggs.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)