小菜
由 CookWhatHK0 次收藏
粟米肉粒以醃過的梅頭肉粒爆炒，加清雞湯、粟米蓉同粟米粒煮成，最後以蛋液同粟粉水埋芡，滑溜惹味。
把豬肉切條，再切粒。
Cut the pork into strips, then into cubes.
加入鹽、糖同油拌勻，醃 15 分鐘。
Add the salt, sugar, and oil, mix well, and marinate for 15 minutes.
把雞蛋打入碗裡拌勻。
Crack the egg into a bowl and beat well.
中火起鑊，加入適量油。
Heat a wok over medium heat and add a suitable amount of oil.
放入豬肉煮至九成熟，備用。
Add the pork and cook until about 90% done, then set aside.
重新用中火起鑊，加入清雞湯。
Heat the wok again over medium heat and add the clear chicken stock.
加入糖同鹽調味。
Season with the sugar and salt.
加入粟米蓉同粟米粒拌勻，煮沸。
Add the creamed corn and corn kernels, mix well, and bring to a boil.
加入豬肉拌勻。
Add the pork and mix well.
加入雞蛋拌勻。
Add the beaten egg and mix well.
最後加入粟粉水拌勻即成。
Finally, stir in the cornflour slurry to finish.
