小菜
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肉碎蒸水蛋以雞湯蛋液蒸成滑嫩水蛋，鋪上醃過免治豬肉，港式家常菜，撈飯一流。
加入豉油、胡椒粉、生粉、紹酒醃製豬肉。
Add the soy sauce, white pepper, cornstarch and Shaoxing wine to marinate the pork.
將豬肉落鑊炒至七八成熟。
Put the pork into the wok and fry until about 70 to 80% cooked.
發打雞蛋，加入雞湯攪拌均勻。
Beat the eggs, add the chicken stock and stir until evenly combined.
蛋液過篩後，倒入已滿豬肉的碟中，大火蒸約8-10分鐘。
Strain the egg mixture, pour it over the dish already holding the pork, and steam over high heat for about 8 to 10 minutes.
