料理手札
為避免肉片過度烹調，而口感乾柴。肉片建議先拌炒至上色後起鍋備用，待洋蔥絲拌炒至軟化後，再將肉片放入鍋中迅速拌勻即可。

醬汁倒入鍋中拌炒至些微收乾即可，使濃稠醬汁更易附著於食材上。
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食材
豬二層肉或豬五花薄片-150g、洋蔥絲-150g、青蔥(切小段)-50g、蒜末-3小瓣

醬汁
豆腐乳-30g、米酒-1湯匙、白胡椒粉-¼茶匙、白砂糖-½茶匙、飲用水-50ml

步驟
(1) 將豬二層肉以逆紋路方向切成薄片，並與¼茶匙的鹽拌勻備用。將所述醬汁於小碗中混合備用。

(2) 中火熱鍋，放入1湯匙的食用油，放入雞蛋油煎至蛋白熟透後，起鍋備用。

(3) 放入肉片拌炒至上色後，起鍋備用。

(4) 放入蒜末拌炒至香氣呈現，放入洋蔥絲及蔥白段，以中火將洋蔥絲拌炒至軟化。

(5) 放入肉片拌勻，倒入醬汁拌炒至些微收乾，再放入蔥綠段拌勻即可起鍋與荷包蛋一同擺放至白飯上，料理即完成。
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Ingredients
150g pork false lean or thinly sliced pork belly, 150g onion, 50g green onion, 3 cloves minced garlic

Sauce
30g fermented bean curd, 1 Tbsp rice wine, ½ tsp granulated sugar, ¼ tsp ground white pepper, 50ml water

Instructions
(1) Slice the pork false lean, then seasoning with ¼ tsp salt. Combine the sauce in a small bowl, set aside.

(2) Heat the pan over medium heat, pour 1 Tbsp cooking oil. Add the egg, pan fried the egg white until firm but egg yolk is still runny, set aside.

(3) Add the sliced pork and stir fried until white, lift it out of the pan.

(4) Add the minced garlic and stir fried until fragrant. Add white part of green onion and sliced onion, stir fried the sliced onion until soft.

(5) Add the cooked sliced pork and stir well. Pour the sauce and stir well until reduced. Add the green part of green onion, stir fried until soft. Transfer the fried egg and stir fried pork on the cooked rice. Enjoy!
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