Rou Mo Zheng Dan

• servings: 1
• active time: 20
• total time: 35

Ingredients

1-2 cloves of garlic

1/2 inch of ginger

2tsp of fermented chili, or small diced chili of choice

150g minced pork

3 eggs

50ml milk

1/2tbsp soy sauce

1tbsp doubanjiang

1/2tbsp Sichuan peppercorns

1tbsp sweet soy

1tbsp oyster sauce

1/2tbsp shaoxing wine

1tsp sugar

2tbsp chicken stock

1 spring onion

2tsp chili oil

Directions

Whisk together eggs, milk and soy sauce, get a good motion going to make it nice and bubbly by introducing air to the mixture. Pour into a shallow bowl and place into your steamer basket/bamboo steamer/makeshift steamer, etc, and steam for 10 minutes or until the eggs have set. Turn off the heat and leave in steamer to keep warm.

Heat oil in a frying pan, add minced garlic, ginger and fermented chili and stir-fry for a minute before adding in the minced pork. Break up in the pan and cook until no pink remains, then add the doubanjiang and ground Sichuan peppercorns. Fry for a minute until fragrant and well mixed.

Next, pour in the sweet soy, oyster sauce, Shaoxing wine, sugar and chicken stock and simmer for 4-5 minutes until thickened. Turn off the heat and stir in diced spring onions, before adding the mixture to your bowl of steamed eggs, garnishing with a few spring onions and a teaspoon or two of chili oil.