Preserved rice wine with ginger and egg

This is one of my favourite dishes during my teen years. And most of all, it is easy to cook.

Ingredients:
1 small piece of ginger
2 eggs (beaten)
2 bowls of Wong Chao (preserved rice wine)

Pictures showing process (clockwise from top left)

1) Scrap off the ginger skin. Then chopped into tiny pieces.
2) Stir-fry ginger till fragrant.
3) Add in the beaten eggs.
4) When the eggs are done, add in the wine and let it boil for a moment before turning off the heat.

And you have one yummy dish.

If you need the ginger to expel wind during confinement, choose OLD ginger. If you're just a fan of Wong Chao (preserved rice wine) and want to eat this dish to satisfy your taste buds, choose YOUNG ginger. Old ginger is extremely hot and heaty. So, be cautious to choose the right one.