材料
滷水豬脷1條
大豆芽半斤
葱3條(切段)

調味料
鹽半茶匙
糖1/3茶匙

做法
01 鹵水猪脷切片，備用。
02 大豆芽洗淨，瀝乾水分，用白鑊炒片刻，炒至大豆芽軟身，盛起。
03 熱鑊下油1湯匙，下葱段及鹵水豬脷炒勻，加入大豆芽及調味料炒片刻即成。

Q:為何用白鑊烘炒大豆芽？
A:可去掉大豆芽的腥味及水份，令大豆芽的味道更鮮香。

Ingredients
1 whole soy-marinated pork tongue
300g soybean sprouts
3 sprigs spring onion(cut into short lengths)

Seasoning
1/2 tsp salt
1/3 tsp sugar

Method
01 Slice the pork tongue. Set aside.
02 Rinse the soybean sprouts and drain. Fry them in a dry wok briefly until they start to wilt. Set aside.
03 Heat a wok and add 1 tbsp of oil. Put in the spring onion and pork tongue. Stir well. Add soybean sprouts and seasoning.Stir briefly and serve.

Q:Why do you fry the soybean sprouts in a dry wok?
A:That would help dry the sprouts and remove the grassy taste. They would end up more delicious this way.