stir-fried pork sausage with green pepper
By GildaCorwin
Eighty percent of those who love to drink love to eat fat intestines. Eighty percent of those who eat fat sausage also love this fried fat sausage with green pepper. After the fat sausage is stewed, cut into thin strips, stir-fry until slightly yellow, add dried peppers and shredded ginger, stir-fry until dry, loose and slightly crispy, and mix with the seasonings. The aroma is so great that I can't help but want to make a sip of wine. Suck it...
Recipe Recommendations
- green pepper two
- ginger ten
- red pepper ten
- salt half a teaspoon
- cumin powder One-third teaspoon
- curry powder One-third teaspoon
- spiced powder One-third teaspoon
- chicken essence a quarter teaspoon
- slightly spicy
- explosion
- ten minutes
- simple
Steps for stir-fried pork sausage with green pepper
1
Raw material diagram.
2
Wash the green pepper and shred it, and cut the fat sausage into thin threads. I cut it with scissors, and it's thinner.
3
Put a little more oil in the pan, and stir-fry the fat sausage until slightly yellow and dry.
4
Strain out all the oil in the pan and can be used to stir-fry green vegetables, not throw them away. Add shredded dried pepper and shredded ginger, and stir-fry until fragrant. Add salt, cumin powder, curry powder, five-spice powder, and stir-fry well.
5
Add green peppers and stir-fry until raw. Some people like green peppers that are not soft, so they stir-fry them for a while, while others like soft green peppers. Then stir-fry for a while longer.
6
Remove the pan and add some chicken essence to enhance the flavor.stir-fried pork sausage with green pepper Make Tips
Fat sausage is stewed, so it is very easy to fry. Why put cumin powder? Because it tastes better, like barbecue. But what about curry powder? If you don't put it in, you won't know. If you put it in, you will know how tempting curry powder and cumin powder will taste together! This is my family's secret recipe! If you add cumin, you will definitely add curry. Many people are afraid of fat sausages because they taste or contain fat oil. In this way, one stewing, two stir-frying, and three stir-frying, there is neither taste nor fat.