Hunan smoked sausage fried with red vegetable moss(wu la bu huan hu nan xun chang chao hong cai tai )

Hunan smoked sausage fried with red vegetable moss

Introduction:

"This dish is a home-made dish of Hunan people in winter. The fresh and tender red vegetable moss in the field and the oily bacon smoked sausage on the fire stove will surely bring back many warm and beautiful memories if you are from Hunan. Smoked sausage was brought by my father from my hometown. Red vegetable moss can only be bought in the market. It's still full of hometown flavor. "

Production steps:

Step 1: soak the red vegetable moss first, wash and slice it, shred the ginger, cut the small red pepper into circles, and cut the garlic seedling into sections.

Step 2: slice the sausage, put a little water in the pot, put it into the sausage and blanch it after boiling.

Step 3: take out the boiled sausage and set it aside.

Step 4: put the oil in the pot, heat it over high fire, add the sausage, pepper and ginger and stir fry until fragrant.

Step 5: stir fry until fragrant, add the red vegetable moss, stir fry over high heat and add salt.

The sixth step: add garlic bolt and continue to stir fry, stir fry until the vegetable is soft, then stir in the soy sauce, mix well and leave the pot.

Step 7: a dish of hot and spicy red vegetable moss fried smoked sausage is irresistible, and delicious food evokes nostalgia.

Materials required:

Red vegetable Moss: a handful (about half a Jin)

Smoked sausage: half a stick

Ginger: 3 tablets

Garlic sprouts: 1

Red pepper: 7

Salt: 1 teaspoon

Soy sauce: 1 teaspoon

Note: 1, smoked sausage itself is salty, so when frying, try the taste first, and then add salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Wu La Bu Huan Hu Nan Xun Chang Chao Hong Cai Tai