Fried Snow Peas with Sausage
Overview
Snow peas are rich in protein and dietary fiber. The young shoots, pods and seeds of Dutch peas are tender and fragrant and are very popular among people. When paired with meat, it will relieve the greasiness. Combining meat and vegetables will double the nutrition.
Tags
Ingredients
Steps
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The sausages are made in-house and the pork belly is just the right amount of fat and lean. The sausages made in this way have a good taste and are not greasy. Soak the sausages in water two to three hours in advance and set aside. Remove the stems from the snow peas and wash them.
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Mince the ginger and smash the garlic. Ready to use.
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Wash and take out the sausages after soaking.
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Slice the sausage diagonally into thin slices.
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Put a little oil in the pot over low heat and slowly sauté the peppercorns, ginger and garlic until fragrant. If you like spicy food, you can add some dried chili peppers and stir-fry them together, and the red and green colors also look good.
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Add the sausage and stir-fry over low heat until the oil and aroma are released.
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While the sausages are slowly being stir-fried, put another pot into the pot, put water in the pot, boil the water, add a little salt and oil, then put the snow peas in and blanch them, take them out for about a minute and immediately put them in cold water, and quickly drain the water. The blanched snow peas will be bright green in color.
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Stir-fry the sausage until it is slightly rolled up, then put some cooking wine along the edge of the pot to remove the fishy smell.
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Add the snow peas and stir-fry together, add light soy sauce, five-spice powder, and some chili powder. No need to add salt, the sausage itself is salty, so adding snow peas will be just right. The snow peas will be almost cooked after frying for about two minutes. Don't fry them for too long, otherwise the snow peas will be too soft and lose their taste.
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Finally, add some chicken essence to enhance the flavor before serving, and then add some minced chives.
