小菜
由 CookWhatHK0 次收藏
肉碎蒸水蛋以雞湯蒸出嫩滑蛋面，鋪上紹酒醃過嘅豬肉碎，簡單惹味，撈飯一流。
加入豉油、胡椒粉、生粉、紹酒醃製豬肉。
Marinate the pork with soy sauce, white pepper, cornstarch and Shaoxing wine.
將豬肉落鑊炒至七八成熟。
Stir-fry the pork in a wok until about 70-80% cooked.
發打雞蛋，加入雞湯攪拌均勻。
Beat the eggs and stir in the chicken stock until even.
蛋液過篩後，倒入已盛豬肉嘅碟中，大火蒸約 8-10 分鐘。
Strain the egg mixture, pour it over the plate of pork, and steam over high heat for about 8-10 minutes.
