Fried sausage with eggs and agaric(mu er ji dan chao xiang chang )

Fried sausage with eggs and agaric

Introduction:

"Sichuan spicy sausage is a favorite dish for the majority of diners. Every December is a good time for every household in Sichuan to make sausage and bacon. When it's ready, it's hung outside the window and on the balcony to dry. Sichuan's spicy sausage has a unique flavor because of the addition of hot pepper noodles and Chinese prickly ash noodles. Every year in December, I make a lot of sausages. Some of them are given to my relatives and friends, and the other part is put into the refrigerator. During the year, I enjoy them slowly, and usually I am reluctant to eat them. Because our guests always like to taste the sausages we make, so when they come to our friends, they cook two sections. When they cut them, they all want to grab a few pieces to eat. Today, we use agaric eggs to stir fry them, It's delicious, too. "

Production steps:

Materials required:

Sausage: two sections

Eggs: two

Dried agaric: Four

Red persimmon pepper: one piece

Scallion: right amount

Jiang: one piece

Garlic cloves: three cloves

Salt: right amount

Peanut oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mu Er Ji Dan Chao Xiang Chang