◎材料：

1. 紅、白洋葱      各半粒

2. 青木瓜          40公克

3. 香菜葉          1支

4. 碎花生          2大匙

5. 細柴魚片        適量

6. 山苦瓜          1條

7. 紅生菜          100公克

◎醬汁材料: 

1. 魚露        0.5大匙

2. 鮮檸檬汁    1大匙

3. 細砂糖      1大匙

4. 大蒜        2粒

5. 紅辣椒      1條

6. 橄欖油      1大匙

7. 香油        1小匙

8. 水果酒      1/2大匙

◎材料製作程序：

把紅、白洋蔥各半粒切成絲後，先沖洗一次，再切，泡冰水10分鍾濿乾備用。

◎醬汁製作：

1.把材料4.5切碎後放入打蛋盆內備用。

2.再將「醬汁」所有材料加入步驟1打蛋盆中拌勻即可。

◎成品製作流程：

1.把紅、白洋蔥放入打蛋盆。

2.把醬汁60公克量加入拌勻。

3.最後裝盤，裝飾完成。

◎ Ingredients:

◎ Ingredients of the Sauce:

◎ Directions of the Ingredients:

Having cut half of a red onion and half of a white onion into shreds, rinse them with water once.  Cut them into thinner shreds.  Soak the shreds in ice water for 10 minutes, and then drain them well for use later.

◎ Directions of the Sauce:

1. Cut Ingredients 4 and 5 into shreds.  Put them in an egg beating pan for use later.

2. Add all the ingredients of the “sauce” to the egg beating pan, and stir well.

◎ Directions of the Dish:

1. Add the red and white onion shreds to the egg beating pan.

2. Add in 60 grams of sauce and stir it well with the onion shreds.

3. Finally, put them on a plate, and then garnish the dish to serve.