Ingredients:
10 duck eggs
100 grams (1/5 cup) distillers'grain (to be found in Chinese
grocery stores)
30 grams (5 tsp) salt
10 grams (1/3 oz) scellions
10 grams (1/3 oz) ginger
3 grams (1/10 oz) Chinese prickly ash
500 grams (1 cup) cooking wine
Directions:
1.
Put 500 g (1 cup) of water in a pot and add the salt, sectioned
scallions and ginger chunks and bring to a boil. Put this in a
container already containing the Chinese prickly ash. Add the
cooking wine and distiller's grain and let it stand for 20
minuts.
2.
Boil the eggs. Remove the shells when they are cool and put into
the sauce, put the cover on the container and place in the
refrigerator for 3 to 6 hours. Take out, cut into halves or
quarters before serving.
Features: The dish has a nice combination of white and
yellow colors.
Taste: Salty and delicious.
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