Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋)

Method5 steps · about 10 min

1. 1

   Step 1: Roast the sweet pointed red pepper (1) in an empty pan or wok over high heat; use cookware suitable for dry high-heat cooking, not a non-stick pan. Turn it from time to time until the skin wrinkles and develops charred spots and the flesh yields easily. Once cool enough to handle, scrape off the skin with a spoon, remove the core and seeds, then slice the flesh into thin strips.

   Uses 1 sweet pointed red pepper

2. 2

   Step 2: Peel the three ready-to-eat century eggs and rinse them briefly under running water. Cut them into equal wedges and arrange on a serving plate. If a soft yolk sticks to the knife, wet the blade before cutting.

   Uses 3 ready-to-eat century eggs · Running water for briefly rinsing the peeled eggs and wetting the knife as needed

   
3. 3

   Step 3: Gently cut the 100 g ready-to-eat silken tofu into chunks and place them on the plate with the century-egg wedges. Top with all the prepared pepper strips and the finely chopped scallion (1 stalk).

   Uses Prepared century-egg wedges · 100 g ready-to-eat silken tofu · Roasted peeled pepper strips · 1 stalk scallion, finely chopped

4. 4

   Step 4: Put the 1 tsp minced ginger, two minced garlic cloves, ½ tbsp chilli flakes and ¼ tsp ground Sichuan pepper into a heatproof bowl. Heat the 1 tbsp neutral oil in a small pan, then carefully pour the hot oil over these aromatics and spices to release their fragrance. Add the 1½ tbsp light soy sauce and 1½ tbsp black rice vinegar and mix well.

   Uses 1 teaspoon minced ginger · 2 cloves garlic, minced · ½ tablespoon chili flakes · ¼ tsp ground Sichuan pepper · 1 tablespoon neutral oil · 1½ tbsp light soy sauce · 1½ tbsp black rice vinegar

5. 5

   Step 5: Pour all the prepared dressing over the plated century eggs, tofu and pepper. Serve the salad as part of a multi-course meal, with optional ready plain steamed rice alongside.

   Uses Plated century eggs, silken tofu, pepper and scallion · Prepared hot-oil, soy and vinegar dressing · Ready plain steamed rice for serving, optional