Pork with deep-fried eggs

1 serving


Soak mushrooms for half an hour in hot water, squeeze, cut off hard legs. Boil the eggs hard-boiled, peel and put them in soy sauce for 5 minutes, turn them over all the time. Cut the pork into thin slices. Heat the fry oil in a wok or frying pan. Fry the pork, stirring, almost until tender and remove from the pan. Remove the eggs from the soy sauce and dry. Do not heat too much in the wok or in the fryer oil for frying and fry the eggs there until the color changes (with their reddish-brown color, the eggs will very much resemble Easter eggs). Remove the eggs, let the oil drain, cut the eggs in half. Finely chop the leeks and peeled ginger. Put the meat in a refractory form, put half the eggs around the meat, pour all over the rice wine, sprinkle with onions and ginger. Soar in a steamer over boiling water until the meat is ready. In a wok or pan, fry for 3-4 minutes, stirring, squeezed mushrooms and put them on a heated dish. Spread the meat and eggs on them and serve hot