掛住萬發嘅黑椒薯仔牛柳粒。整個解構版畀自己，以慰單思之情。
I miss the stir fry beef and potatoes with black pepper in Hong Kong Style. So I made a deconstructed version.
0) 牛扒若曾冰鮮，解凍後放在室溫「回溫」30分鐘
0) Take the steaks out the fridge for 30mins before start cooking
A 沉悶牛扒 Boring Steak
A1) 平底鑊燒熱2-3分鐘。
A1) Hot the pan for 2-3mins.
A2) 用鹽、黑椒為牛扒調味。
A2) Season the steaks.
A3) 煎香油脂一面（或把油脂切下來先煎）。
A3) Sear the strip of fat. (Or cut it out and pan-fried them)
A4) 出油後，每面煎約兩分鐘，期間儘量不要移動牛扒。
A4) Till oil around, sear for about 2 mins each side. Try not to move them.
A5) 把最後一面也煎香、上色。
A5) Sear the final side of the steaks and get the colour.
A6) 離火，讓牛扒休息8-10分鐘。
A6) Take them out, let them rest 8-10mins
A7) 若休息後嫌不夠熱，回火煎約1分鐘。
A7) Return them to the pan for extra minute if they are too cold to serve.
B 蜜糖薯仔粒 Honey Roasted Potatoes
B1) 將薯仔切粒。
B1) Cut potatoes in half or quarters depending on the size.
B2) 將薯仔用鹽水汆水，瀝乾盛起。
B2) Cover the potatoes with salted water.
B3) 落油，用中火煎脆薯仔表面。
B3) Cook until tender, drain.Add oil, pan-fried the potatoes
B4) 加入蒜頭、黑椒、少量鹽。
B4) Add garlic, pepper and little salt.
B5) 加入蜜糖兜勻。
B5) Add honey and stir.
C 煎車厘茄 Pan Roasted Cherry Tomatoes
C1) 落鑊整熟佢，記得調味。
C1) Just do it. Don’t forget to season them.