Chinese cuisine 中國菜

BBQ Pork and Chives Scrambled Eggs
Preface
This dish is generally not sold in Hong Kong tea restaurants.
Only Hong Kong’s two-legged rice takeaway restaurants can make this dish.
But the portions of barbecued pork are very small, they are all overnight barbecued pork, and the portions of eggs are very large, mainly because of the cost of food.
It's actually a very simple dish.
I made this dish mainly to get rid of the chives in the refrigerator, which were leftover from the fried noodles and rice.

Ingredients
Barbecue pork
Chives
egg

seasoning
Chicken powder (optional)
salt (optional)
pepper (optional)
Wet cornstarch (optional)

(Optional): You can choose according to personal preference


cooking method
1. Cut the leek into sections, add the eggs and seasoning and stir into egg water.
2. Heat a pan, add oil, add eggs, and fry until they are seven to nine times cooked.
Add the barbecued pork and chives and stir-fry until done


Cooking commentary
There is a saying in Cantonese cuisine: raw onions, cooked garlic, and half-lived leeks. Therefore, the leeks should be put in first when they are almost cooked.
You can choose scrambled eggs or scrambled hard-boiled eggs. For cooking techniques of scrambled eggs, please refer to the previous video of shrimps with scrambled eggs.
If you have more barbecued pork, you don’t need to add salt because the barbecued pork has a certain salty taste.
Adding chicken powder can increase the flavor of eggs, which can be chosen according to personal preference.
Pepper to remove the fishy smell of eggs, you can choose according to personal preference
Wet corn starch can make the eggs and barbecued pork stick together. You can choose according to your personal preference.
What the video demonstrates is casual speculation. People in the industry will think it is a failure.
Because I had a lot of barbecued pork and chives, and too little egg, I didn’t add wet corn starch to make the barbecued pork and chives go together.

前言
這個菜式一般香港的茶餐廳酒樓都不會賣
只有香港的兩餸飯外賣店，會做這個菜式
但叉燒的份量都是很少，都是隔夜叉燒，雞蛋的份量會非常之多，主要是食物成本問題
其實是一個好簡單的菜式。
我做這個菜式主要是為了去掉雪櫃裏的韭黃，都是之前炒粉麵飯用剩

食材
叉燒
韭黃
雞蛋

調料
雞粉（可選擇）
鹽 （可選擇）
胡椒粉（可選擇）
濕生粉（可選擇）

（可選擇）：可按個人喜好選擇


烹飪方式
1. 韭黃切段，雞蛋加入調料攪拌成蛋水，
2. 燒熱油鍋，下油，放入雞蛋，炒至七到九成熟，
放入叉燒韭黃，炒熟後完成


烹飪解說
粵菜有一句話叫：生蔥，熟蒜，半命韭。所以韭黃是到差不多熟的時候先再放
可以選擇炒滑蛋或者炒熟蛋，炒滑蛋的烹飪技巧，請參考之前的滑蛋蝦仁視頻。
叉燒多可以不用放鹽，因為叉燒有一定的鹹味
加入雞粉可以增加雞蛋的風味，可按個人喜好選擇
胡椒粉去除雞蛋的腥味，可按個人喜好選擇
濕生粉可以令到雞蛋和叉燒粘在一起，可按個人喜好選擇
影片示範的都是隨便炒，行內人會覺得是失敗，
因為我叉燒和韭黃的份量多，雞蛋的份量太少，沒有下濕生粉令叉燒和韭黃黐在一起