Sauted sausages with garlic sprouts(suan miao chao la chang )

Sauted sausages with garlic sprouts

Introduction:

"This sausage was specially learned from my colleagues a few years ago. It's clean, hygienic and safe. To tell you the truth, I don't dare to buy the sausage sold outside (I don't know if it will be mixed with some messy meat). Of course, you can go to the supermarket to buy some reassuring brands to replace it, but you should pay special attention not to buy the Cantonese sausage, because the sausage in Guangdong is sweet and this one The dishes don't go well

Production steps:

Step 1: remove the old skin from the garlic seedling, wash it and cut it into inch pieces.

Step 2: wash the sausage with hot water, and cut it into thin slices with a slanting knife. Pay attention, thinner will be better, so that you can fry it into the shape of the legendary lamp house! And if you cut it too thick, you'll get stuffed.

Step 3: put a little oil in the pot (less than usual cooking ~ ~ because sausages will also produce oil drops ~ ~), add more than ten pieces of Chinese prickly ash to make it smell ~ ~ after the Chinese prickly ash makes it smell, take it out, otherwise it will be troublesome to choose when eating ~ ~, then add shredded ginger ~ ~, add sausages, stir fry until the white fat becomes transparent, and the meat begins to roll, forming a lantern nest shape You will find that there is more oil in the pot than at the beginning. Take out the sausages and pour out most of the oil in the pot, leaving a small amount of base oil (of course, if you are afraid of trouble or greasy, you can go to the next step without taking out the sausages).

Step 4: after the bottom oil is hot in the pot, put the root of the garlic seedling first. Because this part is thicker, fry it first. If you put it in the pot with the leaves, the leaves will paste when the root is ripe. Stir fry for several times. When you see that the root is soft, put the leaves and the fried sausage together ~ ~ (if the root is a little yellow, it's better to drop it ~ ~ I'm sorry Think it's a super fragrant drop ~ ~) stir fry a few times quickly, and when you see the leaves soften, you can take them out of the pot and put them on the plate.

Materials required:

Garlic sprouts: right amount

Sausage: right amount

Shredded ginger: right amount

Zanthoxylum bungeanum: right amount

Note: 1, because fried sausage will be more oil, if you do not pour out the excess oil, it will be more greasy to eat. 2. Pickled sausages have put soy sauce, MSG and other seasonings, so there is no need to add extra when frying, so it is very fragrant. 3. Because the sausage is already very salty, so I didn't add salt. If the taste is heavy, you can add a small amount of salt in the process of frying garlic sprouts, but I still remind you to eat as little salt as possible. Eating too much salt is not good for your health.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Suan Miao Chao La Chang