PREVIEW
... ceramic bowl, soon filling up half of it.
Qi Huan then heated up oil in a wok, frying the boiled eggs until their surfaces wrinkled before scooping them out. With a bit of oil left in the wok, she sautéed star anise and ginger, added salt and sugar for seasoning, then poured in the fried eggs and some rich broth from another pot.
The wok bubbled and simmered, releasing an aroma that wafted about with the steam.
After the tiger-skin eggs were done, Qi Huan also cooked a f ...
YOU MAY ALSO LIKE