West Lake Omelette

Add cooking wine to dried shrimps and mix well. The amount of cooking wine is slightly more.

Add the pork filling and mix well.

Heat the wok, add a little base oil, add the prepared stuffing and stir-fry evenly.

Take it out, beat in three eggs while hot and mix well.

Add the leek segments.

Mix well and add a little salt, a little balsamic vinegar and a little cornstarch. The cornstarch will be added in the next step when the oil pan is heated and the egg liquid is ready to be put into the pan.

Heat the pot, add oil, and pour in the seasoned egg liquid.

Fry over medium heat until the bottom of the egg mixture is browned, then flip over.

Add a little hot water.

Cover and cook for half a minute, then turn off the heat and set aside to let the eggs absorb the juice.

Take another pot, add a little water, salt, soy sauce, sugar, balsamic vinegar (more) and bring to a boil, then add a little water starch.

Boil again and the West Lake vinegar sauce is ready.

Cut the fried eggs into knives.

Put it into a container, pour the West Lake vinegar sauce, and sprinkle with minced ginger.

Finished product pictures

Finished product pictures

Finished product pictures

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