Sichuan cuisine sausages with leeks and green peppers(chuan cai jiu cai qing jiao chao zi jia xiang chang )

Sichuan cuisine sausages with leeks and green peppers

Introduction:

"At ordinary times, I always see my relatives actively participate in the activities of gourmets, and I always look on, only to envy. Today, I just saw that the theme of this week is Sichuan cuisine. I can't help but have a snack itch. I'll have the courage to participate and support and promote my hometown cuisine! I don't have any preparation. Let's start with the most homely dish. Who hasn't eaten this dish for Sichuan people?! At the critical moment of taking the finished product picture, the camera is dead again, only the mobile phone is on top! It's easy to make, salty and delicious to eat! "

Production steps:

Step 1: prepare the required materials: wash and drain.

Step 2: cut leek into small pieces, green pepper into diamond shape, set aside.

Step 3: bring the water to a boil in the pan, then put the sausage down and cook for about 20 minutes (until the chopsticks are easily inserted).

Step 4: pick up the sausage, cool it and cut it into thin slices.

Step 5: pour a little cooking oil into the pan, stir fry the sausage for one minute, and let the oil burst out.

Step 6: add leek and green pepper, stir well, add salt and sugar to taste.

Step 7: turn off the fire, put some monosodium glutamate, turn it evenly, start the pot and shake the plate.

Materials required:

Sausage: 3

Leek: 150g

Green pepper: 3

Sugar: a little

Salt: right amount

MSG: right amount

Note: when putting salt, it's best to taste the salty taste, because Sichuan sausage has enough salty taste. Putting some salt is mainly to make leeks and green peppers have the bottom taste!

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: spiced

Chinese PinYin : Chuan Cai Jiu Cai Qing Jiao Chao Zi Jia Xiang Chang