1. Remove the coriander leaves and leave the stems and wash, and wash the hairy belly and set aside
2. Cut the coriander into inch sections, cut the hairy belly into 1 cm wide strips, cut a little chopped green onion and set aside
3. Add water to the wok to bring to a boil, add the coriander section, wait for 10 seconds, then add the hairy belly and boil it for 10 seconds
4. Take out the cold, control the water and set aside
5. Heat up the wok, pour in the appropriate amount of vegetable oil, sauté the chopped green onion, add the hairy belly and coriander and stir-fry for a while, cook in a little cooking wine, add appropriate amount of salt and chicken essence to taste, and stir well.
Tips:The coriander and hairy belly should remain crispy and tender. Don't fry them too old. Blanch the coriander in advance to remove part of the smell and accelerate the maturity. It is convenient to stir-fry afterwards.
