Stir-fried Chinese Sausage

Overview

Cantonese-style sausage is made by coarsely mincing lean meat and dicing fat fat, adding auxiliary ingredients, filling it with natural or artificial casings, and then drying and baking it. Because Cantonese-style sausage adds more sucrose and wine, coupled with the high-heat and high-humidity environment, Cantonese-style sausage has a unique flavor.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• cantonese style sausage
• celery
• chicken essence
• chili
• edible oil
• garlic
• light soy sauce
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Material.

   

2. 2 Mince the ginger, garlic and pepper, remove the leaves from the celery, wash and cut into sections, wash and slice the sausage, and cut the red pepper into pepper rings.

   

3. 3 Wash and heat the pot, add an appropriate amount of cooking oil, heat it to 60% heat, add the sausage slices and stir-fry over medium heat.

   

4. 4 Fry the sausage slices until slightly brown, add ginger, garlic and chili and stir-fry until fragrant.

   

5. 5 Add the celery segments and stir-fry evenly.

   

6. 6 Add a small spoonful of salt, light soy sauce, and chicken essence and stir-fry evenly.

   

7. 7 Add red pepper rings and stir-fry evenly before serving.

   

8. 8 Cantonese style sausage has a very strong wine flavor.

   

9. 9 It tastes delicious and colorful.

   

10. 10 One to very fast stir-fry is suitable for office workers.