- 100g pork chine
- 50g black fungus
- 2 eggs
- sliced green onions
- sliced ginger
- 15g cooking wine
- 15g soy sauce
- 10g aromatic vinegar
- 10g sesame oil
- chicken powder
- Stir-fry over high heat. Do not overcook the ingredients, otherwise, the pork is tough.
- Vinegar improves fresh tastes. So do not add too much or ruin the taste and ingredient.
Beat the egg into the bowl. Slice pork chine meat and marinate with cooking wine, salt, and egg white, for 15 minutes. Add cornstarch and mix well. Wash Black fungus until clean.
Add oil and preheat the pot. Pour in the egg mixture and stir-fry. Remove from pot and set aside.
Add oil, sliced green onion, minced ginger. Stir-fry until fragrant. Add sliced pork cook until while. Then add black fungus. seasoning with aromatic vinegar. Stir-fry for a while, then seasoning with soy sauce, white sugar, salt, and chicken powder.
Mix cornstarch with a half bowl of water. Pour in the pot.
Pour in the cooked eggs. Add sesame oil. Stir well and serve.