材料：
急凍豬頸肉150克
大葱半條
甘筍半條
紅椒1隻
芫荽1條
粟粉芡水少許

醃料：
鹽 少許
糖少許
生抽 1茶匙
紹酒少許

調味：
沙茶醬1茶匙
紹酒少許
糖少許

做法：
1.
豬頸肉加醃料醃5分鐘，辣椒切絲，芫荽梗切碎，芫荽葉切段，大葱切片。甘筍削皮，刨絲。
2.
燒熱油，爆香豬頸肉，盛起。原鑊爆芫荽梗和辣椒，加大葱和甘筍同炒。
3.
豬頸肉回鑊。加調味同炒，粟粉芡水收汁。

Sauteed pork jowl with Shacha sauce
Ingredients:
Frozen pork jowl 150g
Spring onion ½ pc
Carrot ½ pc
Red chili 1 pc
Shacha sauce 1 Tablespoon
Coriander 1 pc
Cornstarch water Little

Marinade:
Salt Little
Sugar Little
Soy sauce 1 teaspoon
Shao Xing wine Little

Seasoning:
Sha Cha sauce 1 teaspoon
Shao Xing wine Little
Sugar Little

Steps:
1.
Marinate pork jowl with marinade for 5 minutes. Cut red chili in strips. Chop coriander stem and cut leaves in pieces. Slice spring onion. Peel and graze carrot.
2.
Heat the oil, pan fry pork jowl. Pick it up. Pan fry coriander stem, chili and spring onion. Stir fry with carrot.
3.
Put back pork jowl in pan, then put in seasoning. Thicken the sauce with cornstarch water.