300g pork belly, 3 eggs, 150g Radish, 30g Chinese celery, 2 shallot (chopped)
1 tsp salt, 1 tsp chicken powder, 3 tsp fish sauce
1.Wash meat and chop finely; peel radish and juliennes, and then soak in water.
2.Wash Chinese celery and cut into blocks; beat egg in bowl in same direction.
3.Heat oil in wok, sauté minced meat until fragrant, dish out and drain.
4.Keep some oil in wok, fry egg into thin skin with low heat, and then wrap it with minced meat into triangle shape.
5.Sauté shallot in clay pot with high heat until fragrant, toss in radish and Chinese celery, immerse with water or stock until boiling.
6.Return triangle egg omelet into pot, pour in all seasoning and mixes well, and serve directly.