Sausages with Hangzhou pepper(hang jiao hai chang )

Sausages with Hangzhou pepper

Introduction:

"Haichang, a kind of mollusk living in sea mud, is fried with leek or leek moss. It's also a match that most of my local restaurants use. Hangzhou pepper, this kind of crisp but not spicy pepper, is sold in our small town in the past year or two. That day, when I went back to my mother's house, my mother put them together, and the taste was very special. Crispy raw sea sausage, with crispy raw Hangzhou pepper, was slightly spicy. On the contrary, it improved the freshness of sea sausage, and covered up the faint fishy smell of sea sausage. That day, with rice, we ate this dish to three lights. Back home, I do the same. It's really simple. It's really delicious. It's absolutely fresh. It's also good to serve as food and wine

Production steps:

Step 1: prepare Hangzhou pepper.

Step 2: after removing the pedicle, pat it with a knife.

Step 3: cut into inch sections at will.

Step 4: remove both ends of the sausage and wash it. (the seller has already dealt with it)

Step 5: also cut into inch segments.

Step 6: put some oil in the pot, add scallion and stir fry until fragrant.

Step 7: stir fry with Hangzhou pepper.

Step 8: add the sausage and stir fry.

Step 9: stir fry until the sausage is discolored, turn off the heat, and season with salt.

Step 10: add sesame oil and seasoning, then remove.

Materials required:

Sausage: moderate

Hangzhou pepper: right amount

Salt: right amount

Sesame oil: right amount

Note: the sausage itself will have some salty taste, so you don't need to put more salt to keep the fresh taste.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hang Jiao Hai Chang