Beat the eggs well in a bowl, add 1
teaspoon salt, 1 tablespoon cornstarch paste. Beat until very smooth and
thick.
Heat 1/2 cup of oil in frying pan, pour in
eggs and fry until golden on the bottom. Then turn over.
Splash 2 tablespoons oil around side of
pan, when the eggs get firm and completely done, remove to chopping
board and cut into small pieces. Lay on platter.
In a frying pan, heat 3 tablespoons oil,
stir fry pork.
Add ginger and garlic, splash in the wine,
soy sauce soup stock, salt and sugar.
When it has boiled, add cornstarch paste
and boil until thickened.
Add the vinegar, sesame oil, and sprinkle
with chopped green onion and celery.
Pour the sauce over top of eggs and serve
quickly.
