Mustard blue and broad sausage
By VicentaLakin
The fragrance of broad sausages is not to wait. It's full of drip juice, covered in mustard blue, fresh and sweet, and the whole course is delicious, so you can't help but pick up a bowl of rice and see the bottom。
Recipe Recommendations
- Cantonese sausage 100 grams
- Chinese kale 200 grams
- Jiang 10 grams
- edible oil 1 scoop
- sesame oil appropriate amount
- salt 2 grams
- white sugar 1 gram
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Mustard blue and broad sausage
1
Mustard blue is washed clean and the root is shaved to the skin。
2
The mustard slash, the wide sausage slice, the ginger cut。
3
It's hot and hot on the pot, and it's burning ginger。
4
It's hot and hot on the pot, and it's burning ginger。
5
Intended salt, white sugar, and fragrance。