"Seafood Hibiscus Eggs" has a golden crispy secret! Must-learn Sauces for Serving Meals

1. Heat oil in a pan, sauté the onion, chopped green onion, and chili until fragrant, divide into 2 portions, and set aside one portion. Add eggs to the other part and beat well, then season half of the white shrimp with a little fish sauce, white pepper, sugar and egg liquid, then take cornstarch and appropriate amount of shrimp stock, mix well and pour into the egg liquid to mix.

Adding cornstarch to the egg liquid can help it form more easily when frying.

2. Heat up a wok with a little more oil, pour in the egg mixture evenly, fry both sides until slightly browned by half-frying, and place on a plate.

To make this hibiscus egg, you have to be patient and half-fry the egg liquid to make it crispy around the egg liquid.

3. Add shrimp broth, white shrimp and fried ingredients to the same pot, add appropriate amount of fish sauce, white pepper, and sugar to taste, mix the shrimp broth and cornstarch, thicken with the sauce, pour the sauce on the eggs and serve .