stir-fried sausage with garlic sprouts
By LeopoldoJast
This sausage was specially learned to marinate from my colleagues just a few years ago ~ It is clean, hygienic and safe. To be honest, I have never dared to buy sausages sold outside (I don't know if there will be some messy meat mixed in it). Of course, you can also go to a big supermarket and buy some reliable brands to replace them, but you should pay special attention to not buy Guangzhou-style ones ~~ Because the sausage in Guangdong is sweet ~~ It doesn't go with this dish ~)
Recipe Recommendations
- garlic sprouts appropriate amount
- sausage appropriate amount
- ginger appropriate amount
- peppercorns appropriate amount
Steps for stir-fried sausage with garlic sprouts
1
First remove the old skin from the garlic sprouts, wash them, and cut them obliquely into inches.2
Wash the sausage with hot water, and cut it into thin slices with an oblique knife. Note that it will be better if it is thinner, so that you can fry it into the legendary shape of Dengdeng Wo! And if you cut it too thick, it will jam your teeth.
3
put a little oil in the pot (It should be less fried than usual ~~ because the sausage will also produce oil drops ~~), add more than a dozen pepper grains and fry it until fragrant ~~ After the pepper has burst out, you must remove it after it explodes, otherwise it will be troublesome to pick it again when eating ~~~, then add shredded ginger ~~, add the sausage, stir-fry until the white fat becomes transparent, and the slices of meat begin to curl, forming the shape of a lantern nest. At this time, you will find that there is more oil in the pan than at the beginning. Remove the fried sausage, and dump most of the oil from the pan. Leave a small amount of base oil (of course, if you are afraid of trouble or are not afraid of greasy, you can just go to the next step without taking out the fried sausage).
4
After the oil in the pan is hot, put in the roots of the garlic sprouts first. Because this part is thicker, you need to stir-fry them first. If you put them in the pan with the leaves, the leaves will be burnt when the roots are ripe. Stir fry for a few times, and see that the roots have become soft, then put the leaves and the fried sausage in together ~~(If you stir-fry until the roots turn slightly yellow, it's best to drop ~~ I personally think it's super fragrant ~~) Stir fry quickly, and see that the leaves are soft, you can take them out of the pan and serve on a plate.stir-fried sausage with garlic sprouts Make Tips
1. Pan-frying Chinese sausage releases a significant amount of oil. If you don't pour out the excess oil, it will taste too greasy.
2. Soy sauce, MSG, and other seasonings were already added during the curing process, so there is no need to add extra when stir-frying; it is already very fragrant.
3. Since the Chinese sausage is already quite salty, I did not add salt. If you prefer a heavier flavor, you can add a small amount of salt while stir-frying the garlic sprouts, but I still remind everyone to eat as little salt as possible, as consuming too much is bad for your health.