"spleen and duck"

1 serving


Cook the eggs, peel the shells and cut in half. finely cut the onion, peel and cut the ginger into small cubes or crush. Add salt, soy sauce, rice wine, crushed onions and ginger, 2-3 tablespoons of sesame oil to the minced pork, mix thoroughly and let brew for half an hour. Sprinkle sections of egg halves with flour. Mold the same halves from minced meat and mold them with egg ones, giving the shape of an entire egg. Coat the resulting "eggs" with flour diluted in a small amount of water. Heat the oil in a wok or deep pan and fry the "eggs" until golden yellow, then transfer them to a steamer and steam until tender. Put the wok on fire, before pouring the remaining oil from the roast, pour in the broth and thicken it with diluted cornstarch after boiling. Pour the resulting sauce over the dish before serving