CucumberStir-fryEggsIngredients: 200 grams of cucumber, 4 eggs,20 grams of pork fat,5 grams of salt,3 grams of monosodium glutamate (MSG),10 milliliters of rice wine, 10 grams of water-starch, a little chopped green onion.CucumberStir-fry

(1) Wash the cucumber, remove the stem, cut it in half lengthwise, then slice it diagonally.(2) Heat a wok over high heat and add 20 grams of pork fat. Pour in the egg mixture and stir-fry until done, pushing it to one side of the pan.Stir in a little chopped green onion, add the cucumber slices and continue stirring-frying with the eggs. Add rice wine, a small amount of water, then season with salt and MSG. Thicken with water-starch and serve immediately.
(This dish should not be stir-fried with added oil; cook quickly over high heat to prevent the cucumber from becoming mushy.)Crack the eggs into a bowl and beat them.
(2) Place the wok on medium heat, add 20 grams of pork fat, once hot, pour in the egg mixture and cook until it's done, pushing it to the edge of the wok.Add more pork fat, stir in the chopped green onion, then add the cucumber slices along with the eggs, cooking them evenly. Pour in some cooking wine, add a little water, then season with salt and monosodium glutamate (MSG), thicken with a slurry, and serve out of the wok into a plate.Cook quickly over high heat to avoid overcooking the cucumber.