中文介紹
爆肚絲：生豬肚用鹽搓，清水洗淨，切蔥蒜姜及香菜。
將豬肚用開水滾後用冷水再清洗一遍，另換水加入蔥薑黃酒小火煮酥(~兩小時)，撈出冷水沖洗
切細絲。
油鍋爆香蔥蒜薑末，加入肚絲，烹入少許黃酒，鹽，醋，胡椒粉，香菜，翻炒均勻後加少量麻油
上桌。
英文解說
Explosion Dusi:
Health and pig stomach rub salt, water washed, cut and garlic ginger and coriander.
After rolling the pig stomach with water and then wash again with cold water, changing the water to join Cong Jiang another crisp wine simmer (~ 2 hours), remove and rinse cold water
Cut filaments.
Fry ginger and garlic until fragrant, adding Dusi, cooked into a little rice wine, salt, vinegar, pepper, coriander, stir even a small amount of sesame oil added
Serve.
