Vinegar-Buttered Eggs

Method6 steps

1. 1

   Prepare the Eggs

   准备鸡蛋

   There is no need to beat the eggs; crack them directly into a bowl and set aside.

   鸡蛋不需打散，直接打入碗中备用。

   ⏱1 min

   • 💡 Do not stir the eggs; keep them as they are.不需要搅拌鸡蛋，保持原样
   
2. 2

   Prep the Aromatics

   处理配菜

   Cut the scallions into 3cm pieces.

   香葱切成3cm长的小段。

   ⏱1 min

   • 💡 You can separate the white and green parts and add them at different times later.葱白和葱绿可以分开，稍后分次放入
   
3. 3

   Make the Garlic-Chili Paste

   制作蒜辣沫

   Place the garlic cloves and bird's eye chilies in a garlic press and mince them.

   将蒜瓣和小米辣放入打蒜器中，打成沫状。

   ⏱2 min

   • 💡 If you don't have a garlic press, you can mince them by hand.如果没有打蒜器也可以手工切碎
   
4. 4

   Mix the Sauce

   调制料汁

   Add aged black vinegar, light soy sauce, oyster sauce, white sugar, and a little water to a small bowl and stir until combined.

   将香醋、生抽、蚝油、白糖以及少许水加入小碗，搅拌均匀。

   ⏱1 min

   • 💡 Do not add too much water, or the sauce will take too long to reduce.水的量不要太多，以免收汁过慢
   
5. 5

   Stir-Fry the Eggs

   爆炒鸡蛋

   Heat the oil in the wok, pour in the eggs, and once set, break them into large pieces. Then add the minced garlic, minced bird's eye chilies, and the vinegar-sugar sauce.

   锅中油热后倒入鸡蛋，待凝固后铲成大块，随后倒入蒜沫、小米辣沫和糖醋料汁。

   ⏱3 min

   • 💡 The oil temperature must be high for the eggs to be fluffy and crispy.油温要高，鸡蛋才会蓬松焦香
   
6. 6

   Reduce and Serve

   收汁出锅

   Turn up the heat to reduce the sauce, and add the scallion pieces just before serving.

   切换至大火收汁，快出锅时加入葱段即可。

   ⏱1 min

   • 💡 Adding the scallions at the end preserves their color and aroma.葱段最后放可以保持色泽和香气