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 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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