Home dish
by CookWhatHK0 saved
Steamed egg with minced pork sets a smooth chicken-stock custard over seasoned pork, a classic Hong Kong home dish that goes perfectly over rice.
Add the soy sauce, white pepper, cornstarch and Shaoxing wine to marinate the pork.
加入豉油、胡椒粉、生粉、紹酒醃製豬肉。
Put the pork into the wok and fry until about 70 to 80% cooked.
將豬肉落鑊炒至七八成熟。
Beat the eggs, add the chicken stock and stir until evenly combined.
發打雞蛋，加入雞湯攪拌均勻。
Strain the egg mixture, pour it over the dish already holding the pork, and steam over high heat for about 8 to 10 minutes.
蛋液過篩後，倒入已滿豬肉的碟中，大火蒸約8-10分鐘。
