Yield: 6 Servings
1. Prepare a sweet-and-pungent sauce (see recipes). Keep warm in its saucepan.
2. Clean and shell preserved eggs (see "How-to Section"). Cut each in 4 slices.
3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt.
4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes); then serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .