Preserved radish omelette

Mince 20 g of preserved radish with one clove of garlic and set aside.

Swirl half a tablespoon of lard in a hot wok and fry the garlic over medium until fragrant, about 15 seconds.

Add the cai pu and fry until toasted with light brown bits, then set aside to cool.

Whisk four eggs with an eighth teaspoon each of MSG and white pepper until no stray strands of white remain, then mix in the fried radish and garlic.

Swirl a tablespoon and a half of lard in a hot wok, set the flame to medium high and pour the egg in, scrambling it a little.

At about 80 percent set, spread it evenly and let it fry, turning a round-bottom wok periodically.

Once no longer runny, about three to four minutes, flip.

Brown the other side about two minutes for looks, then out and garnish with cilantro.