Scrambled eggs with whitebait in Taihu Lake

"The ice is green, and the whitebait is rushing; Fresh floating white jade plate, no need to explore the inner point. " This is a poem praising whitebait by Wang Shucheng, a poet of Ming Dynasty. Whitebait, bonito and white shrimp are also called "the three treasures of Taihu Lake", which has always been a delicacy on the table. According to historical records, as early as the Spring and Autumn Period and the Warring States Period, Taihu Lake was rich in whitebait. During the reign of Kangxi in the Qing Dynasty, whitebait was listed as a tribute alongside white shrimp and Japanese mackerel. Over the past hundred years, dishes such as "scrambled eggs with whitebait", "nine whitebait" and "whitebait in Taihu Lake" cooked in Wuxi and Suzhou have always been welcomed by Chinese and foreign customers. Here's how to make "whitebait scrambled eggs". Ingredients: 100g whitebait, 3 eggs, 25g shredded bamboo shoots, leek buds and soy sauce, 10g water-borne fungus and Shaoxing wine, 2g refined salt, 100g lard and white soup, and a little sugar and monosodium glutamate. Practice: First, remove the head and tail of whitebait, wash it with clear water and drain it. Knock the eggs into a bowl and add 1 gram of salt to disperse. Blanch shredded bamboo shoots in a boiling water pot and take them out. Wash the fungus with clear water and drain it with boiling water. Second, the wok is on fire, use an oily pan, put 25 grams of lard to heat it up, stir-fry the whitebait for a few times, and pour it into the egg mixture to stir. Add 60 grams of lard to the wok and bring to a boil. Pour in whitebait and egg liquid. After the egg liquid swells and browns on one side, take the wok over and fry the other side. After frying, pull the egg pieces into 4 large pieces with an iron spoon, add Shaoxing wine, soy sauce, refined salt, white sugar, monosodium glutamate and white soup, pour shredded bamboo shoots and fungus, cover them and simmer for two or three minutes with low fire, then collect them with high fire, add leeks, add 15 grams of lard, and serve. Features: golden color, fat, fresh and tender. The key to mastering: whitebait is tender and tender, so you must pay attention to the heat when cooking. Just stir-fry it for the first time, take it out immediately, pour it into the egg mixture and mix well, then fry it in a hot oil pan to keep it tender and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)