焦香肉碎烘蛋 Golden Crust Pork and Egg Skillet Cake **CC Eng. Sub**

🟢 材料：
免治豬肉 – 200 克
雞蛋 – 4 隻
紅蔥頭 – 1 粒
蔥 – 1 條
生抽 – 1 茶匙
糖 – 1/4 茶匙
鹽、蠔油、澱粉、胡椒粉、芝麻油、食油 適量

🟢做法：
1️⃣ 豬肉加入少許鹽、蠔油、1/4 茶匙糖、1 茶匙生抽、胡椒粉、生粉和少許油醃半小時。
2️⃣ 將雞蛋打入量杯中，加入等量的水，再加入鹽、胡椒粉、生粉水及蔥花拌勻。
3️⃣ 用一個有些深度的不黏小鍋，下油炒香紅蔥頭，下豬肉炒香，倒入蛋液，轉小火，加蓋焗煮 8 分鐘，收乾水份，底部金黃焦香後沿鍋邊淋上少許芝麻油，出鍋把蛋餅倒扣上碟。

🟢 Ingredients:
Minced pork – 200g
Eggs – 4
Shallot – 1 bulb
Spring onion – 1 stalk
Light soy sauce – 1 teaspoon
Sugar – 1/4 teaspoon
Salt – to taste
Oyster sauce – to taste
Cornstarch – to taste
White pepper – to taste
Oil – a small amount
Sesame oil – a drizzle

🟢 Cooking Directions:
1️⃣ Marinate the pork with a little salt, oyster sauce, 1/4 tsp sugar, 1 tsp light soy sauce, white pepper, cornstarch, and a bit of oil. Set aside for 30 minutes.
2️⃣ Crack the eggs into a measuring cup. Add an equal amount of water. Season with salt, white pepper, cornstarch slurry, and chopped spring onion. Mix well.
3️⃣ Use a small non-stick pot with some depth. Heat oil and sauté the chopped shallot until fragrant. Add the marinated pork and stir-fry until aromatic. Pour in the egg mixture. Reduce to low heat, cover, and cook for 8 minutes. Let the liquid evaporate and cook until the bottom develops a golden, fragrant crust. Drizzle a little sesame oil around the edge before taking it out of the pot. Flip the egg cake onto a plate and serve hot.

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