600g pea sprout
4 piraso konpoys
1 itlog na maalat nalaga
1 century egg
6 ngipin ng bawang

1. Hugasan ang konpoys at ibabad sa tubig hanggang lumambot. Pasingawan ng 2 oras at itabi. Hugasan ang pea sprout; balatan at hiwain ng pakuwadrado ang itlog na maalat at century egg. Balatan ang bawang.
2. Igisa ang bawang sa mahinang apoy hanggang bumango. Mag-iwan ng isang kutsarang mantika sa palayok at gamiting panggisa sa itlog.
3. Ihalo ang pea sprout sa palayok at lutuin hanggang lumambot. Ibuhos ang broth at ihalo ang konpoys. Timplahan ng alak at asin bago ihain.

1. Wash the conpoys and soak them in water until tender, then steam for 2 hours and set aside (you can prepare more conpoys and use them in other dishes). Wash the pea sprout; shell and dice the salted duck's egg and the thousand years' egg. Peel the garlic.
2. Deep-fry the garlic over low heat until golden brown, then leave about 1 tbsp of oil in the wok to stir-fry the eggs.
3. Add the pea sprout in the wok and cook until tender, then put in the broth and the conpoys, before serving, season with Shao Xiang wine and salt. Pea sprout prepared in this way is soft and silky and will not be very greasy.