紫薯百合红烧排骨 Stewed Pork Chop with sweet potatoes and lily pulp

材料 A ：
油2汤匙、蒜茸1汤匙、新鲜百合150克，紫番薯100克（去皮，切角，炸过）、古龙牌红烧排骨1罐
材料 B ：
甜豆15颗
调味料 ：
清水2汤匙、糖1茶匙、鸡精粉 ½茶匙、麻油2茶匙 、夏宫厨用花雕酒1汤匙
勾芡 ：
粟粉2茶匙（加2汤匙水拌匀）

做法 ：
1 烧热油爆香蒜茸，加入其余材料A和调味料炒一分钟。（图1-5）
2 最后再拌入甜豆炒匀。（图6）
3 加入粟粉水勾芡，即可盛起享用。

INGREDIENTS A :
2 tbsp oil, 1 tbsp chopped garlic, 150g fresh lily pulp, 100g purple sweet potato (peel, cut wedges and deep fried), 1 canned GULONG Brand Stewed Pork Chops
INGREDIENTS B :
15pcs sweet peas
SEASONING :
2 tbsp water, 1 tsp sugar, ½ tsp chicken powder, 2 tsp sesame oil, 1 tbsp SUMMER PALACE Cooking
Hua Tiao Wine
THICKENING :
2 tsp corn flour + 2 tbsp water
METHOD :
1 Heat oil in wok, sauté garlic until fragrant; and then toss in all other ingredients A and seasoning,
stir-fry for 1 minute. (pic 1-5)
2 Add in sweet peas and stir to mix. (pic 6)
3 Thicken with corn starch before dish out and serve.