Yu Xiang Cao Dan Recipe from Hong Kong | Ingredients & Instructions

Ingredients

• 4 eggs
• 115 g lean pork
• 20 g dry black fungus
• 2 stalks chopped spring onion
• 2 tbsp mashed ginger
• 1 tbsp mashed garlic
• 1 tbsp broadbean paste
• 1 tbsp cornflour
• 2 tbsp water
• 1/2 tbsp dark soy sauce
• 1/2 tbsp cornflour
• 1/2 tbsp oil
• 1/3 tbsp salt
• 1/2 tbsp light soy sauce
• 5 tbsp chicken stock
• 1/2 tbsp vinegar
• 1/3 tbsp sugar
• some pepper
• some sesame oil