2.肉片放適量醬油、少許雞蛋清（壹般壹個雞蛋清的壹半）、澱粉，拌勻;鍋裏放適量油，把調好的肉片放在裏面溜壹下（略為生點），用碗盛起，放壹邊; 2. Meat sauce put appropriate amount, a little egg white (generally a half egg), starch, mix well; Guo Lifang olive oil and good meat on the transfer slip inside look (a little health points), starting with a bowl , put aside;
3.余下的雞蛋黃和其它雞蛋、鹽調勻;鍋裏放適量油，把調好的雞蛋下鍋煎好，用鍋鏟分成幾塊（可以小點，但不能太碎），用碗盛起，放壹邊; 3. The remaining egg yolk and other egg, salt and mix thoroughly; Guo Lifang olive oil and a good egg hack magic draft was ready to transfer, then scoop into a few pieces (which can be a small point, but not too broken), starting with a bowl , put aside;
4.鍋裏放適量油，下姜片、米酒、醬油、花椒、蒜先炒壹下，下黃花炒至五分熟;再下黑木耳，炒壹下，下黃瓜，炒壹下，下炒好的肉片、雞蛋，用文火炒炒至熟。 4. Guo Lifang amount of oil in ginger, rice wine, soy sauce, pepper, garlic first fry, saute the next five cooked yellow; then the black fungus, fry, Cucumber, fry, fried meat under , eggs, fried fry cooked with slow fire. 註意：這道菜壹是要註意肉片、黃瓜不能炒得太老了，黃花不能硬，但也不能太軟 Note: One should pay attention to the meat dish, fried cucumber not too old, and yellow can not be hard, but not too soft .