Sauce
Cornflour    1tbsp
Water     2 tbsp
Dark Soy Sauce    1/2 tbsp

Seasoning    1
Cornflour    1/2 tbsp
Oil    1/2 tbsp   

Seasoning    2
Salt    1/3 tbsp
Light Soy Sauce    1/2 tbsp
Chicken Stock    5 tbsp
Vinegar    1/2 tbsp
Sugar    1/3 tbsp
Pepper     some
Sesame Oil     some    

    
Steps
1)   Wash lean pork, shred into small pieces, marinate with season (1)
2)   Soak and clean dry black fungus, parboil in boiled water for 5 minutes
3)   Wipe out water, cut black fungus into small pieces, dish up
4)   Whisk eggs with 1/4 of salt and 1 tbsp of oil
5)   Heat wok with 2 tbsp of oil, fry egg both sides until golden, dish up
6)   Heat wok with 2 tbsp of oil, add mashed ginger and garlic, stir fry for a while
7)   Add shredded pork and broadbean paste, stir fry in high heat until cooked
8)   Pour in black fungus and seasoning (2) , stir well until almost dry
9)   Add chopped spring onion and sauce, stir fry, dish up on egg's surface

Remark 
tbsp -     table spoon
Broadbean paste can be replaced by red pepper pastes