1,000 grams (2 cups) cooking oil only (5 1/2 tbsp or under 1/13 to be consumed)
10 grams (2 tsp) cooking oil
1 1/2 grams (1/4 tsp) salt
15 grams (1 3/4 tbsp) dry cornstarch
30 grams (1 tbsp) mixture of cornstarch and water
5 grams (1/6 oz) sectional scallions
1. Boil the eggs until they are done. Remove the shells, soak in the boil water and dust with dry cornstarch.
2. Heat the oil in a wok over strong fire to 180-200ºC (355-390ºF) and deep-fry the unbroken eggs until they change to brown color with creases on them.
3. Keep 25 g (1 2/3 tbsp) of oil in the wok. Put in the scallions, add the soy sauce, cooking wine, salt, MSG, water and eggs and cook well. Thicken the sauce with the mixture of cornstarch and water. Sprinkle on the sesame oil and put on a plate to serve.
Features: The eggs have a color like tiger fur and taste every refreshing.
Taste: Salty to the right taste.