Ingredients
3 eggs beaten
a dash of white pepper powder
1/2 tsp light soy sauce
1/2 tbsp cooking oil
2-3 (about 50 grams per piece) fish cakes (鱼饼) diced
1 tbsp chopped spring onions
Preparation
Combine eggs, white pepper and light soy sauce in a small bowl; mix well. Heat oil in wok and stir fry diced fish cakes for about a minute. Pour egg mixture over the fish cakes. Gently tilt the wok to ensure the fish cake dices are well coated in the egg. Cook a few minutes on one side until dry and nicely browned, then flip to the other side and do the same. Garnish with chopped spring onions.
