Sweet-And-Pungent Preserved Eggs

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Sweet-and-pungent sauce
4 Preserved eggs
4 tb Vegetable oil

Original recipe makes 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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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