A technique like his, stirring while scrambling in the wok, creates a half-golden, half-white visual effect in the eggs. It also creates a certain degree of layering in the texture.
The egg whites are firmer, with a springy, chewy bite. The yolks are soft, tender, and fluffy, melting in your mouth after soaking up the fat. And since that fat was lard, this could be called the most aromatic way to cook eggs!
When the eggs were about seventy or eighty percent cooked, he tossed in a handful of garlic slices, the pork belly strips he'd fried earlier, a few spoonfuls of Pishan County chili bean paste, and a little light and dark soy sauce, stir-frying everything quickly until it was well combined.
By this time, the noodles were just about done cooking. He had the staff pull them from the pot and plunge them into ice water to cool them down quickly.
