Stir fried sausage with balsam pear(ku gua chao la chang )

Stir fried sausage with balsam pear

Introduction:

Production steps:

Step 1: slice the sausage, steam for 20 minutes, and stir fry it in the pan.

Step 2: wash and slice balsam pear, blanch it in boiling water, remove and drain.

Step 3: heat up the oil, stir fry the minced ginger and garlic, cook the cooking wine, add the sausage, balsam pear and red pepper slices, and add the soup.

Step 4: stir fry with salt, monosodium glutamate and sugar, and finally thicken with starch.

Materials required:

Sausage: 300g

Balsam pear: 1

Red pepper slice: appropriate amount

Minced ginger: 1 tsp

Minced garlic: 1 tsp

Cooking wine: 1 tsp

MSG: half a teaspoon

Sugar: half a teaspoon

Soup: a little

Salt: right amount

Starch: right amount

Precautions: 1. Balsam pear can moisturize fair skin, calm and moisturize skin, especially in hot summer, applying frozen balsam pear tablets for 15 minutes can immediately relieve skin irritation. 2. Raw sausages should be soaked in hot water, and then cleaned with warm water; sausages have a salty flavor, and should be properly salted according to personal taste when cooking.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ku Gua Chao La Chang