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- 100 g sugar snap peas
- 1 large carrot, sliced
- 1 cup woodear fungus, thinly sliced (if using dried ones rehydrate it first)
- 300 g pork belly, cubed
- 300 g chicken breast
- 1/2 cup pork liver, sliced thinly
- 1 cup chicken gizzards, sliced
- 6 cups chicken stock
- 6 cloves garlic, minced
- 1 onion, finely chopped
- spring onions
- 4 fresh eggs
- 2 tsp sesame oil
- salt
- freshly ground black pepper
- oil
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