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Fish and Seafood
1 small salamander, diced coarsely, and soaked in cold water. Then drained and dried with paper towels
3 Tablespoons vegetable oil
6 eggs, beaten until light lemon yellow
2 scallions, angle-sliced
1. Heat wok or fry pan, add the oil, then the eggs, and stir them until the start to set.
2. Add the salamander pieces and the scallion pieces and when this starts to set, gently turn it over and let it set on the other side, then slide it on to a pre-heated platter, cut it in eight wedges, and serve while the eggs are still setting.