The moment we took a bite of it, so many layers of protein-rich flavor melting into one another: egg, fish roe, minced meat and tofu —far richer and more aromatic than expectation, so that we completely forgot about the other dishes waiting on the table.

☘️ Ingredients ☘️

Tofu, eggs, fish roe, lean minced pork
Red chili, garlic shoots, minced garlic, minced ginger
Salt, cooking oil

☘️ Steps ☘️

To get this dish right, you need to cook it in two separate stages:
One for scrambled eggs with fish roe, and another for minced pork with crumbled tofu.

The first step removes the fishy smell from the roe without overcooking it; the second step lets the tofu absorb the aroma of the pork while staying springy.

If you simply throw everything into the pan at once, some ingredients will turn tough, and you might even end up with a burnt, sticky mess.

Heat a little oil in the pan. Add minced ginger and garlic until fragrant, then add the fish roe. Stir-fry over high heat, breaking it apart.

Add a splash of cooking wine to remove any fishiness. Fish roe cooks very fast—once it looks slightly dry on the surface, take it out immediately.

Pour the beaten eggs into the pan, cook over high heat, break into pieces, then add the cooked fish roe back in. Mix quickly so the egg bits get evenly coated. Set aside.

Minced Pork with Crumbled Tofu. Sauté minced garlic until fragrant, add the pork and stir-fry until cooked. Add the tofu (frozen-and-thawed tofu or fresh tofu both work; cutting it into small pieces reduces cooking time).

Stir and crush the tofu with the back of your spatula until it resembles minced meat or scrambled eggs.

If the tofu begins to stick, splash in a little broth or water.

Once the pork and tofu mixture is fully cooked and well combined, add the egg-and-fish-roe mixture back into the pan. Toss in chopped garlic shoots and red chili. Season with a little salt.

Give everything a final quick stir, and it’s ready to serve.