材料
急凍龍脷柳1(約半斤)
雞蛋2隻
芫茜2棵(切碎)
葱2條(切碎)
粟粉2茶匙

醃料
生抽2茶匙
胡椒粉少許

調味料
鹽1/4茶匙
胡椒粉少許

做法
01 龍脷柳解凍，洗淨，抹乾水分，切塊，下料醃待半小時。
02 雞蛋去殼，拂成蛋漿，加入調味料、芫茜碎及葱碎拌匀。
03 龍脷柳塊蘸上少許粟粉，置油鑊内煎至兩面微黃，傾入蛋漿，沿鑊邊注入油1湯匙，輕力炒至蛋漿凝固即成。

Q:炒龍脷柳時，如何保持原塊？
A:先將魚柳略煎·而且下蛋漿後必須輕力翻炒。

Ingredients
1 frozen sole fillet (about 300g)
2 eggs
2 sprigs coriander(finely chopped)
2 sprigs spring onion(finely chopped)
2 tsps cornstarch

Marinade
2 tsps light soy sauce
ground white pepper

Seasoning
1/4 tsp salt
ground white pepper

Method
01 Thaw the sole. Rinse and wipe dry. Cut into chunks. Add marinade and mix well.Leave it for 30 minutes.
02 Shell the eggs and whisk well. Add seasoning, chopped coriander and spring onion. Mix well.
03 Coat the sole pieces lightly in cornstarch. Fry in a wok with some oil until both sides golden (as shown in 1& 2). Pour in the beaten egg mixture. Add 1 tbsp of oil along the rim of the wok. Gently stir until the egg starts to set partially (as shown in 3& 4). Serve.

Q:How do you keep the sole in one piece when frying it?
A:Fry the fish until firm before turning it After you add the beat eggs, don’t stir too vigorously.