1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.
3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.
(For 2 Serving)