材料
急凍香草豬肉暘半包 ( 小，約半磅)
番茄2個
蒜肉2粒

調味料
茄汁2湯匙
糖茶1匙
鹽半茶匙
粟粉1茶匙
水3湯匙
調匀

做法
01 香草豬肉腸解凍，放入滾水內浸約5分鐘至呈飽滿狀，盛起，切厚片。
02 番茄去蒂，洗淨，切片。
03 燒熱鑊下油1漏匙，下豬肉略煎，加入蒜肉炒香，下番茄炒匀，最後拌入調味料炒至汁液濃稠即成。

Q:為何豬肉腸預先灼一會？
A:豬肉腸灼至飽滿，以防翻炒時爆裂及散開，影響賣相。

Ingredients
1/2 small pack of pork and
herb sausages (about 225g)
2 tomatoes
2 cloves garlic

Seasoning
2 tsps tomato ketchup
1 tsp sugar
1/2 tsp salt
1 tsp cornstarch
3 tsps water
mixed well

Method
01 Thaw the pork and herb sausages. Parboil them in water for about 5 minutes until they look plump and full. Drain and slice thickly.
02 Cut off the stems of the tomatoes. Rinse and slice them.
03 Heat a wok and add 1 tbsp of oil. Put in the pork and herb sausages. Fry briefly. Add garlic and stir until fragrant. Put in the tomatoes and mix well. Stir in the seasoning and stir until sauce thickens. Serve.

Q: Why do you parboil the sausages before frying?
A:The parboiling step heats up the sausages evenly so that they would not burst or crack when fried later on. Otherwise the presentation will be adversely affected.