Preserved Radish Omelet

Steps

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1. 1
   Rinse 200g of preserved radish three to four times, gently rubbing while washing to release excess salt. Follow with a final rinse in hot water and soak for a few minutes until the saltiness subsides to your liking; taste a piece to confirm.
   ▶ ≈0:15
2. 2
   Crack 5 eggs into a bowl and beat them together.
   ▶ ≈0:51
3. 3
   Drain the preserved radish thoroughly, then squeeze out any remaining water, and transfer to a bowl.
   ▶ ≈0:58
4. 4
   Heat a wok or pan over medium heat. Once warm, add a little oil to coat the bottom, then add the preserved radish and stir-fry until fragrant. Let one side sear to develop color and aroma before stirring. Cook until the radish is lightly browned and fragrant. Optionally add chili and sugar for extra flavor.
   ▶ ≈1:10
5. 5
   Turn off heat and transfer the aromatic preserved radish to a bowl to cool.
   ▶ ≈1:46
6. 6
   Chop some scallion into pieces. Add the scallion to the beaten eggs, then fold in the cooled preserved radish and mix well. Season with white pepper powder to taste.
   ▶ ≈2:01
7. 7
   Heat the wok or pan over medium heat. Once the oil is hot enough (test by drizzling a little beaten egg; it should sizzle and puff), pour in the entire egg and preserved radish mixture. Stir gently for a moment to distribute ingredients evenly.
   ▶ ≈2:23
8. 8
   Once the egg is about one-third set, spread it flat across the pan, reduce to low heat, and cook gently. Watch the edges; when the egg begins to release from the sides, use a spatula to confirm nothing is sticking.
   ▶ ≈2:52
9. 9
   When the egg is about 70% set, cover the pan with a lid and let the top finish setting.
   ▶ ≈3:14
10. 10
    Check that the egg is fully set on top. Confirm the bottom isn't sticking by sliding a spatula underneath. Place a plate over the pan and quickly flip to invert the omelet onto the plate. Alternatively, if flipping feels uncertain, use an oven to finish cooking the top.
    ▶ ≈3:30
11. 11
    Add a bit more oil to the pan and slide the omelet back in to cook and brown the other side. Tidy the edges as it cooks for a neater appearance. Gently shake the pan to ensure nothing is sticking.
    ▶ ≈3:47
12. 12
    Once both sides are nicely browned, flip one final time so the prettier side faces up, slide onto a serving plate, arrange with side dishes, and serve hot.
    ▶ ≈4:14