2, parsley, pepper cut into sections, water control.
3, put oil in the cold pot, the oil must be a little more, because coriander is very oil-absorbing, if the oil is less, the taste of coriander will be very firewood, and the fragrance of the whole dish is not rich enough.
4. Add pepper, fry slowly on low heat, turn it over from time to time, turn it over and continue to fry until golden. Take it out of the pan, add coriander, stir-fry until soft, add pepper, salt and monosodium glutamate, it's very delicious, and add water just to cover the plate.
5, slow fire, and finally collect juice. Take out the pot and put it on the plate.