鱼香荷包蛋"，" attr ":" { " be-class ":" } " }，
配料"，" attr ":" { " be-class ":" } " }，
鸡蛋/葱姜蒜/红黄彩椒/泡椒"，" attr ":" { " be-class ":" } " }，
郫县豆瓣酱/水淀粉/酱油"，" attr ":" { " be-class ":" } " }，
米醋/白糖/油盐"，" attr ":" { " be-class ":" } " }，
练习"，" attr ":" { " be-class ":" } " }，
-1-"，" attr ":" { " be-class ":" } " }，
煎蛋:锅加热，加少许底油润锅，翻匀。沿锅边放入4个鸡蛋，中小火煎熟，撒上盐和胡椒粉，煎至两面金黄取出备用。"，" attr ":" { " be-class ":" } " }，
厨师小贴士:热锅冷油煎荷包蛋不易粘锅，形状好看；中小火炒菜不容易。"，" attr ":" { " be-class ":" } " }，
鱼露:将泡椒和郫县豆瓣酱按1:1的比例一起剁碎。锅中加入少许底油，加入调好的酱料，慢炒，煮少许料酒去腥，继续炒红油，放入葱、姜、蒜，倒入炒锅，小火煸香。"，" attr ":" { " be-class ":" } " }
