急凍香草豬肉暘半包 ( 小，約半磅)
1/2 small pack of pork and
herb sausages (about 225g)
2 cloves garlic
2 tsps tomato ketchup
1 tsp sugar
1/2 tsp salt
1 tsp cornstarch
3 tsps water
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.
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