Stir fried sausage with mung bean sprouts(lv dou ya chao guan chang )

Stir fried sausage with mung bean sprouts

Introduction:

"Shanxi enema (the enema is made of buckwheat flour. It tastes crisp, strong and plain. Put the paste buckwheat flour into a small dish and steam it in the cage. The shape of the steamed enema is like a bowl and dish. The big one is 20 cm in diameter, and the small one is 15 cm in diameter. The color is as gray as porcelain. It is translucent, non stick, soft, tough and elastic. With vinegar and garlic juice, it can be eaten cold or hot fried, with a unique flavor. Shanxi enema, especially Yuci enema is the most authentic

Production steps:

Step 1: rinse the enema once, control the dry water and cut it into thin strips.

Step 2: pour in the oil (lard is better) in the hot pot, add in the onion and garlic slices, stir fry the shredded pepper until fragrant.
Stir fry the bean sprouts until they are broken. Pour in a little pepper water and stir fry the sausage.
Pour in soy sauce and season with salt. Keep stirring.

Step 3: cook garlic vinegar, pour sesame oil out of the pot.

Materials required:

Shanxi enema: 8 tablets

Mung bean sprouts: 6 Liang

Onion and garlic slices: a little

Dried shredded chili: 5g

Garlic vinegar: right amount

Soy sauce: 1 tbsp

Salt: 3 G

MSG: 1g

Note: it's best to join Guangdong shallot green section. I didn't get the taste down by 2 points. It can be added in the middle, or fried with coriander, and then fried with enema.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Lv Dou Ya Chao Guan Chang