Perfect fluffy and tender scrambled eggs with duck fat - Chinese-style scrambled egg

Delicious, tender, fluffy and fragrant scrambled egg dish known as Hong Kong-style Scrambled Egg. I've made this so many times to eat with plain rice and sambal for a quick meal between work.
You'll definitely need rendered fat and some cooking alcohol (ShaoXing wine) but you can just skip it entirely. There is no substitute for the wine.

Note:
Use the medium high heat on your induction stove (80C or 400W on my model). It should be hot enough to cause the egg to expand in the oil but not cause it to smoke and burn.

RECIPE ( 1 person)

2 whole eggs
Salt, to taste
White pepper powder, to taste
1/4 tsp MSG or to taste
1/4 tsp castor sugar
1/2 tbs ShaoXing Hua Tiaw Chiew, sake, white wine or sherry
(or 1/4 tbs rice wine or Mirin)
1 1/2 tbs cooking oil, lard or duck fat (or 1/2tbs unsalted butter)
Sesame oil, approx. 1/2 tsp
Cayenne pepper or crushed black pepper
Spring onions for garnish

Stuck at home during the pandemic? Living alone and on a tight budget? If you’re looking for easy and cheap dishes this is the video for you.

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Where do I get duck fat/rendered fat in Sg?