Sausage and taro
Overview
[Sausage and Taro] Simple and delicious home-cooked bacon dishes. Seeing that it is getting colder day by day, the calendar for 2014 is also missing one by one. It is another year, and it is the season of bacon fragrance. What kind of sausages are you planning to make? No need to think about it, there are all kinds of flavors! There is still a little bit left in stock, so hurry up and digest it. I like to stir-fry various vegetables with sausages. In the taro season, of course I have to use taro! There are many ways to eat sausage. The simplest is to steam it and slice it into slices to eat directly. This method can remove the fat in the sausage very well. However, if you eat and eat, you can't stop and you will eat too much in a short time! In this way, cut a few slices and stir-fry them with vegetables. You can eat as much as you like, which is quite good. The flavor of the sausage is fully blended with the flavor of the vegetables, which is quite beautiful! Of course, making sausage rice is also very beautiful. I won’t go into details, it’s good enough to make them one by one!
Tags
Ingredients
Steps
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Material diagram.
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Slice the sausage, peel and slice the taro, and chop the green onions.
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Pour oil into the wok, sauté the chopped chives until fragrant, add the sausage slices and stir-fry.
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Put the taro on top, and add broth or water. The amount of water will depend on the pot, so use discretion.
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Bring to a boil over high heat, turn to low heat and simmer until the taro is cooked, add a little sugar and salt, and drizzle a little light soy sauce to taste.
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Remove from the pan and add chopped green onions.
