材料：
洋葱半個
葱2條
豬頸肉200克
唐芹2條
紅甜椒1/8個
黃甜椒1/8個
調味：
米酒 1茶匙
魚露1茶匙
冬蔭功醬1湯匙
生抽1茶匙
糖1茶匙
粟粉芡水少許
醃料：
糖少許
鹽少許
胡椒粉少許
粟粉半茶匙
米酒1茶匙
生抽1茶匙
做法：
1.
豬頸肉加醃料拌勻醃5分鐘。洋葱切絲，切葱花，紅黃椒切條，唐芹切段。
2.
燒熱油爆豬頸肉至表面變淺色撈起。
3.
原鑊爆洋葱，加紅黃椒、唐芹炒勻，豬頸肉回鑊。灒米酒，加魚露、冬蔭功醬炒勻，再加生抽和糖，加粟粉芡水炒至收汁。

Sauteed Pork Jowl with Tom Yum sauce
Ingredients:
Tom Yum sauce 1 Tablespoon
Onion ½ pc
Green onion 2 pcs
Pork Jowl 200g
Chinese Celery 2 pcs
Red bell pepper ⅛ pc
Yellow bell pepper ⅛ pc
Seasoning:
Cooking rice wine 1 teaspoon
Fish sauce 1 teaspoon
Tom Yum sauce 1 Tablespoon
Seasoning:
Cooking rice wine 1 teaspoon
Fish sauce 1 teaspoon
Tom Yum sauce 1 Tablespoon
Soy sauce 1 teaspoon
Sugar 1 teaspoon
Cornstarch little
Marinade:
Sugar Little
Salt Little
Pepper Little
Cornstarch ½ teaspoon
Cooking rice wine 1 teaspoon
Soy sauce 1 teaspoon
Steps:
1.
Pork Jowl marinate with marinade for 5 minutes. Cut onion and bell peppers in strips. Shred green onion. Cut Chinese celery in pieces.
2.
Heat the oil and pan fry pork jowl until the meat turn light colour.
3.
Pan fry onion. Put in bell pepper and Chinese celery, stir fry with pork jowl. Put in cooking rice wine, fish sauce and Tom Yum sauce. Stir fry. Put in soy sauce and sugar. Thicken the sauce with cornstarch water.