Jia chang tiger skin eggs in Sichuan homestyle sauce

Boil the eggs, six and a half minutes from a cold start, then peel them and dry them thoroughly.

Make shallow cuts down the egg lengthwise so steam can vent.

Fry the eggs in three to four tablespoons of oil in a hot wok until golden and crusted all over.

Swirl about a tablespoon and a half of oil in the wok, add the minced pixian doubanjiang and fry on low for about three minutes, until the oil is stained obviously red.

Add the sliced garlic and ginger and fry thirty seconds over a medium-high flame, then swirl in the liaojiu.

Add the eggs and the half cup of water.

Season with the light soy sauce, salt and sugar, mix, and boil over a high flame for about three minutes until the liquid has reduced by about half.

Add the green garlic, the halved green and red mild chilies, the white pepper powder and the MSG and mix well.

Thicken with the cornstarch slurry, stir, take off the heat and drizzle in the toasted sesame oil.