Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw pork to prevent cross-contamination.
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Stir-fry the pork belly continuously until the fat is fully rendered, otherwise, the meat will stick to the bottom and burn.
Wash hands after handling raw seafood to prevent cross-contamination.
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Sear the white shrimp only until half cooked before removing, otherwise, the shrimp will become overcooked and dry when added back later.
Wash hands thoroughly after cracking eggs to prevent bacterial cross-contamination from eggshells.
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Stir the egg quickly after adding it to the wok, otherwise, the bottom will easily burn.
Be careful of rising steam when pouring in liquids to avoid scalding your face.
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Mix well after adding broth and sauces, otherwise, the bottom will easily burn due to high sugar content.
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Toss the noodles well after adding them, otherwise, uneven sauce absorption will leave some noodles flavorless.
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Stir-fry the vegetables quickly until tender-crisp, otherwise, overcooking will release too much water and ruin the texture.
Be careful holding the hot wok when plating to avoid burns.
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Add just a little sesame oil and mix quickly, otherwise, too much will overpower the seafood flavor.
