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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
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