材料，
1kg五花腩
3-4 隻蛋
薑幾片
米酒90ml
萬字醬油90ml
片糖一小片
4根蔥
水浸過豬肉
做法
蛋先煲熟，撈起待用。
薑，蔥，酒，水和豬肉同煮約一小時左右直到豬肉可用竹簽穿入，
把豬肉撈出，切件，
豬肉，剝殻之蛋，醬油，片糖同用小火煮至汁粘稠便可。
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