Materials
Egg 4 pcs
Lean Pork 115 g
Dry Black Fungus 20 g
Chopped Spring Onion 2 stalks
Mashed Ginger 2 tbsp
Mashed Garlic 1 tbsp
Broadbean Paste 1 tbsp
Sauce
Cornflour 1tbsp
Water 2 tbsp
Dark Soy Sauce 1/2 tbsp
Seasoning 1
Cornflour 1/2 tbsp
Oil 1/2 tbsp
Seasoning 2
Salt 1/3 tbsp
Light Soy Sauce 1/2 tbsp
Chicken Stock 5 tbsp
Vinegar 1/2 tbsp
Sugar 1/3 tbsp
Pepper some
Sesame Oil some
Steps
1) Wash lean pork, shred into small pieces, marinate with season (1)
2) Soak and clean dry black fungus, parboil in boiled water for 5 minutes
3) Wipe out water, cut black fungus into small pieces, dish up
4) Whisk eggs with 1/4 of salt and 1 tbsp of oil
5) Heat wok with 2 tbsp of oil, fry egg both sides until golden, dish up
6) Heat wok with 2 tbsp of oil, add mashed ginger and garlic, stir fry for a while
7) Add shredded pork and broadbean paste, stir fry in high heat until cooked
8) Pour in black fungus and seasoning (2) , stir well until almost dry
9) Add chopped spring onion and sauce, stir fry, dish up on egg's surface
Remark
tbsp - table spoon
Broadbean paste can be replaced by red pepper pastes
