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After mixing corn flour with water, let it settle for 5 minutes. When the starch settles at the bottom of the bowl, pour excess water out. Keep the starch.
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Marinate pork and let it rest for 20 minutes.
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Heat oil and quick-fry pork for 2 minutes. Remove pork and drain off excess liquid.
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Add starch and salt to egg batter. Beat well but avoid excessive air bubble.
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Heat frying pan with 1 tbsp of oil.
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Pour 1 tbsp of egg in the center of the frying pan. Swirl until it forms a circular shape. Fry for 30 seconds. Add a small dollop of meat on one side of the omelette.
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Fold the other side of the omelette over and form a half-moon shape. Make sure the edges are sealed.
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Remove and transfer to a serving plate.
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Continue Step 6 until all batter is finished. Set ingots aside.
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(For the Soup)Pan-fry ginger slices until they turn slightly golden brown.
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Pour water and boil.
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Add Knorr Chicken cube and simmer for 5 minutes.
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Add baby kalian and ingots. Simmer for 3 minutes.
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Add sesame oil and pepper.
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Serve hot.
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