Steps

1. Grate 15g ginger with the skin on.
   🕒 04:52
2. In a pot, add 500cc water, grated ginger, and 170g 4-mushroom mix, then bring to a boil.
   🕒 05:25
3. Once boiling, add 2 tsp chicken broth powder and 3 shakes table pepper.
   🕒 06:28
4. Season with 2 tsp soy sauce.
   🕒 09:02
5. Add a slurry made by dissolving 1/2 tbsp potato starch in 1 tbsp sake to thicken.
   🕒 09:15
6. Finish by drizzling with 2 tsp sesame oil.
   🕒 09:30
7. Serve in a bowl and garnish with chopped green onions to taste to complete the Chinese soup.
   🕒 09:47
8. Cut 160g pork belly into easy-to-eat pieces.
   🕒 10:01
9. Separate 100g chives into stem portions and leaf portions.
   🕒 10:14
10. In a bowl, beat 2 eggs, add 1 tbsp water and salt and pepper to taste, and mix.
    🕒 10:54
11. Heat 1.5 tsp lard in a frying pan and spread out the lightly seasoned pork belly with salt and pepper to taste, then stir-fry.
    🕒 11:48
12. Once cooked through, add 1 tbsp oyster sauce, 1/2 tbsp soy sauce, 1 tbsp sake, 3 shakes MSG, and 4 shakes pepper, then mix well to coat the pork.
    🕒 14:15
13. Add the chive stems and stir-fry.
    🕒 14:52
14. Once the stems are glossy, add the chive leaves and stir-fry briefly, then finish with 1 drizzle sesame oil.
    🕒 15:37
15. Plate the stir-fried chives and pork.
    🕒 15:52
16. Heat just under 1 tbsp lard in a small frying pan over high heat until almost smoking.
    🕒 16:07
17. Pour the beaten eggs all at once into the hot pan, quickly swirl with chopsticks to gather, and cook until soft-set.
    🕒 16:51
18. Gently slide the soft-set egg onto the plated chives and pork to complete.
    🕒 17:03