Dan Bing

A Taiwanese egg crepe spread with soy paste and filled with egg, sausage, or vegetables, rolled into a warm cylinder.

Ingredients

• 400g whole duck
• 2 cups egg noodles
• a handful of crushed Sichuan peppercorns
• 1 1/2 tsp doubanjiang (chili bean paste)
• 3 tbsp toasted sesame oil
• 200g napa cabbage
• a handful of fresh chives, chopped
• a drizzle of Shaoxing wine
• 1 cup chicken stock
• 1/2 tsp chili oil

Instructions

1. 1

   Prepare the egg noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the ground pork, bean sprouts, sliced scallion whites, and white pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the egg noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the ground pork mixture until cooked through and lightly charred at the edges, about 5 mins.

6. 6

   Assemble by layering the egg noodles with the filling, a spoonful of Shaoxing wine, and a scattering of scallion greens.

7. 7

   Add a final touch of toasted sesame seeds for extra flavor and texture.

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