Braised sausage with Scallion(cong shao fei chang )

Braised sausage with Scallion

Introduction:

"Common sense of buying cooked sausage: 1. Don't buy the white sausage with the same color, which is bleached by hydrogen peroxide, and don't say any harm. To choose different colors, this is the normal, cooked sausage. Don't be greedy for beautiful colors. 2. To choose a bit of thick sausage, this kind of sausage is more fragrant, good taste. Because, the intestines are thick, the pig is bigger, the growth period is longer, therefore, the taste and taste will be better. "

Production steps:

Materials required:

Cooked fat sausage: appropriate amount

Scallion: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Fei Chang