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Stir-fried Pidan and Xian Dan


Stir-fried Pidan and Xian Dan
1 cup peanut oil
1/2 teaspoon granulated sugar
3 pidan
1 xian dan or salted duck egg
3 Tablespoons flour
2 teaspoons wine vinegar
2 fresh tomatoes, sliced
1. Rinse the pidan but do not remove the shells. Cover them with cold water, and bring to a boil. Reduce heat and simmer for three minutes, remove them from the water, and then remove the shells. Quarter them.
2. Crack the uncooked salted egg into a bowl. Using a fork, break up the yolk and beat the egg until fluffy.
3. Gradually mix in the flour and vinegar with the salted egg and beat until smooth. Then mix the pidan with this mixture.
4. Heat wok, add the oil and deep-fry drained coated egg pieces until golden brown. Place them in the center of the plate and garnish with tomato slices around the outside of the plate. Serve hot or cold.

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