Ingredients
- 2 scallions
- 1 egg
- 400 gr pork
- 120 ml chicken broth
- 30 ml peanut oil
- 26 gr fermented black beans
- 22 ml soy sauce (light)
- 18 gr coarsely garlic (chopped)
- 30 ml chicken broth
- 30 ml chinese rice wine
- 10 ml sesame oil
- 8 gr cornstarch
- 5 gr ginger (finely chopped fresh)
- 1 gr sugar
- 1 gr salt
BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups
