⬇️⬇️English recipe follows ⬇️⬇️
吞拿魚薯仔滑蛋：
材料：
雞蛋6隻
薯仔2個
洋蔥1個
吞拿魚（細）1罐
鮮奶200毫升
處理：
1. 薯仔，去皮，切細粒。
2. 薯仔，中火白鑊炒一炒。
3. 水蓋過面，煮淋薯仔。
4. 洋蔥，去皮，切去兩端，切細粒。
5. 雞蛋，打勻。
6. 加入鮮奶200毫升。
7. 預備生粉1茶匙加水少量。
8. 預備吞拿魚。
9. 薯仔已煮腍，放上碟。
烹調：
1. 中火在鑊中燒熱油1湯匙。
2. 炒香洋蔥至深啡色，熄火，放上碟。
3. 洗乾淨鑊，大火在鑊中燒熱油2湯匙。
4. 加入蛋漿，四面向中心推。
5. 蛋漿未完全熟透，熄火，放上碟，中心撥空一個位置。
6. 放洋蔥及薯仔炒熱，加入鹽半茶匙。
7. 加入油浸吞拿魚。
8. 加入水100毫升。
9. 加入生粉芡，煮至收汁。
10. 放入滑蛋中間，完成，可享用。
Potato scrambled eggs with tuna:
Ingredients:
Eggs 6 Nos.
Potatoes 2 Nos.
Onion 1 No.
Tuna fish (small) 1 can
Fresh milk 200ml
Preparation:
1. Potatoes, get them peeled. Dice in small cubes.
2. Potatoes, fry with no oil at medium flame in wok.
3. Add water just covering up the potatoes. Braise until they are soft enough.
4. Onion, get it peeled. Cut both ends, then dice in small cubes.
5. Eggs, beat well.
6. Add fresh milk 200ml.
7. Prepare tapioca starch 1 tsp with little water. Mix well.
8. Get ready for the tuna.
9. Potatoes have been softly braised. Put on plate.
Steps:
1. Heat up oil 1 tbsp at medium flame in wok.
2. Fry onion until it turns into deep brown in colour. Turn off fire. Put on plate.
3. Rinse the wok. Heat up oil 2 tbsp at high flame in wok.
4. Put eggs syrup. Push it towards the centre of wok continously.
5. Eggs syrup has not been totally cooked well. Put on plate, make a hole in it.
6. Fry up onion and potatoes with salt 0.5 tsp.
7. Add tuna fish in oil.
8. Add water 100ml.
9. Put tapioca sauce, until the sauce becomes thick.
10. Put in the middle of scrambled eggs. Serve.
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