Main ingredients: 500 grams of pork sausage

Accessories: 100 grams of carrots, 30 grams of green peppers, 6 grams of cilantro

Seasonings: peanut oil, soy sauce, salt, essence of taste, cooking wine, vinegar, sugar, cornstarch, scallions, ginger, each appropriate amount of

Practice:

1, cut the pork intestines into segments, put into a bowl, plus Soy sauce, cooking wine marinade;

2, carrots cleaned and sliced, green pepper cut into sections, parsley chopped; onion cleaned and cut flowers, ginger cleaned and shredded; starch and water into a gravy standby;

3, frying pan oil hot, into the onion, ginger, bursting the pan, pouring into the fat intestines stir-frying, add soy sauce, salt, cooking wine, sugar, vinegar and broth, burned through;

4, and then add monosodium glutamate, carrots, parsley stir fry a few times, thicken the pot with water starch can be.

Features: this dish color red, rich flavor, fat and not greasy.

Tips: Cilantro contains many volatile oils, its special aroma is volatile oils emitted. It can get rid of the fishy taste of meat, so in some dishes with some cilantro, that can play the unique effect of fishy, flavor. Cilantro extract has significant sweating and clearing heat through the rash function, its special flavor can stimulate the secretion of sweat glands, prompting the body sweating, through the rash. Another and stomach regulating effect, is because of cilantro pungent ascending scattered, can promote gastrointestinal peristalsis, with the role of appetizing and waking up the spleen.