材料：仙人掌茎部（选嫩茎）、江鱼仔20克、水茄10粒、姜一小块、小辣椒4条 （半）、大葱 1粒
调味料：盐、玉蜀黍粉萨少许
Ingredients: 400g fresh Cactus stem, 20g Anchovy, 10 Shui Qie, small pieces of Ginger, 4 Bird Eye Chilies, 1 clove Onion.
Seasoning: Salt and Cornstarch to taste

作法

1. 水茄洗干净，大葱切丝、小辣椒切粒、姜切丝备用。
2. 仙人掌嫩茎洗净，去尖刺切条状，放入水中川烫至熟，捞出沥干。
3. 把少许盐加入仙人掌腌置片刻，下锅前到入玉蜀黍粉捞匀。
4. 烧热适量油，小火炸仙人掌至熟，取出沥油。
5. 爆香江鱼仔、洋葱、姜丝及小辣椒，加入水茄和仙人掌翻炒均匀即可享用。
   

Methods

1. Wash the Shui Qie, shredded the Onion and Ginger, cubed the Bird Eye Chilies.
2. Wash and removed the thorn of the Cactus and cubed. Cook in the boiling water and drain.
3. Marinate the cooked Cactus with salt. Cover the Cactus with cornstarch.
4. Deep fry the marinated Cactus in the preheat wok. Remove and drain the excess oil.
5. Sauté the anchovy, onion, ginger and bird eye chilies until fragrant, add in the Shui Qie and Cactus, stir fry till mixed. Serve.