Eggs Corner with Leek Meat Pork Meat
By LornaFlatley
Ingredients: leek,pork,eggs
Steps for Eggs Corner with Leek Meat Pork Meat
1
Put the chopped semi-fat pork into the finely chopped chives, add salt, oil, chicken essence, pepper, and mix well.2
Beat the eggs and add some starch paste or flour paste (about 1 tablespoon) to make the skin less likely to break when frying. Because the filling was a little salty, there was no salt in the egg mixture.3
After the pan is heated, turn the heat to a low level (it should be even, rather than just a circle of flames in the middle), add the oil, and then pour in 1 spoon of egg liquid, gently turn the pan, spread the egg liquid, not too thin. Then quickly put the meat filling on one side of the egg skin. When the egg skin is not completely solidified, turn the egg skin on the other side without the filling and glue it to the other side.4
Then turn over and fry the second side. If the pan is large, push the first egg corner to the edge of the pan and continue to fry the remaining ones. Fry it all, sprinkle with water, cover and simmer for a few minutes.