* 3-4 eggs preserved egg.
* 100 g ground pork (or chicken, or shrimp).
* 1 tablespoon minced garlic.
* Chilli, roughly chopped 2 tbsp.
(Increase or decrease as spicy as you like).
* 1 tablespoon fish sauce.
* Dark soy sauce 1/2 tbsp.
* Granulated sugar 1/2 tbsp.
* 1 tablespoon oyster sauce.
* 3 red pepper, cut into pellets ricochet.
* Basil leaves 1 1/2 cup.
(Deep-fried 1/2 cup + 1 cup of chicken).
* Vegetable oil (for frying and stir-fry).
How to do step by step.
1. Boiling water until boiling. Bring to a boil, then pee eggs cooked for 10-15 minutes out of hot water. Leave to cool and then peeled off. Break eggs into 4 parts per bubble.
2. Enough oil for deep frying on medium heat. The preserved egg to fry until crisp. The drain plate. Then prepared and served on a plate.
3. On the up and preserved egg. The basil leaves 1/2 cup fried in oil until crisp. Scoop up the drain.
4. Scoop out the remaining oil in wok and stir-fry it. When oil is hot add the onion, garlic, and stir until golden. Then add paprika and stir a while. Then add the minced pork and red pepper slices and stir ricochet. Add water to a little bit.
5. Season with oyster sauce, fish sauce, sugar and soy sauce in black. Stir until all ingredients are well cooked and the pork. Then add the remaining basil leaves and stir for another few minutes then turn off the lights.
6. Lap Basil Stir-fried pork topped with a preserved egg is prepared in two steps. Then the basil leaves. Prepared in three steps to sprinkle. Serve immediately with steamed rice.
(For 2 people).
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