材料：
豆腐1盒
榨菜80克
瘦肉150克
葱1棵（切幼粒）
芫荽2棵（去莖切碎）
生油 1湯匙
生抽 1湯匙

醃料：
生抽 1湯匙

製法：
榨菜浸洗，加少許糖拌勻
瘦肉洗淨，切幼條
加生抽略醃片刻
豆腐先置碟上
榨菜與肉絲置豆腐面
隔滾水蒸約8分鐘
放上芫荽及葱粒
淋上滾油及生抽，完成

Ingredients:
1 box bean curd
80g preserved vegetable
150g lean pork
1 stalk spring onion (diced)
2 stalks coriander (discard stem and finely chop)
1 tbsp soy sauce
1 tbsp oil

Marinade:
1 tbsp soy sauce

Steps:
Rinse preserved vegetable and stir with a little sugar.
Rinse lean pork and cut into thin shred.
Marinate for a while.
Rinse bean curd. Place on plate.
Spread preserved vegetable and shredded pork on bean curd.
Steam over boiling water for 8 minutes.
Add spring onion and coriander.
Drizzle hot oil and soy sauce. Done.