How to make Chinese sausage fried with bamboo shoots

Chinese sausage is a food with a long history in China. It is said that the clever ancients had learned how to make sausage during the Southern and Northern Dynasties. Chinese sausages have the characteristic of not adding starch, so this kind of sausage has a long aftertaste, mellow and rich, making people want to eat it again. Fried winter bamboo shoots with Chinese sausage is a very delicious home-cooked dish made with Chinese sausage as the ingredient. So how to make fried winter bamboo shoots with Chinese sausage?

Method 1

Main ingredients : Chinese sausage (50g)

Accessories: blended oil (appropriate amount), salt (appropriate amount), dried chili (appropriate amount)

1. Peel the winter bamboo shoots and remove the old roots. Boil them in salt water for 3 minutes and rinse with cold water. (Just a little salt)

2. Slice bamboo shoots and sausage. Chop chili pepper and garlic.

3. Heat the pan with cold oil over low heat, and fry the garlic, chili peppers, and Chinese sausage until fragrant.

4. Add the bamboo shoots and stir-fry over medium heat.

5. Add some soy sauce and salt and stir-fry evenly.

6. Add garlic leaves and turn off the heat.

7. Stir-fry the garlic leaves and serve.

Method 2

Ingredients: winter bamboo shoots, Chinese sausage, chili pepper, garlic, light soy sauce, aged wine, and white sugar.

Steps:

Step 1. Prepare the ingredients. Processing method of winter bamboo shoots: remove the old roots of the winter bamboo shoots, cut them in half and cut them into thin slices. Pour cold water into a pot and boil it for 3-5 minutes (it’s almost cooked, which depends on experience. You will have to stir-fry it later, so it’s done when it’s almost raw). Take out and rinse with cold water, drain and set aside (you need to do this step as soon as the winter bamboo shoots are dug out and shelled, otherwise they will easily become old and cannot be kept. This makes it easier to store. You can cover it with plastic wrap and put it in the refrigerator for a long time. When you want to eat it, take some out and stir-fry it with meat, etc. It’s delicious and sweet)

Step 2: Heat the pan with cold oil, add chili peppers and minced garlic and stir-fry until fragrant. Add the sausage and stir-fry until the fat becomes transparent.

Step 3: Pour in the winter bamboo shoots and stir-fry evenly, then add in sugar and stir-fry.

Step 4: Pour a circle of rice wine (either old wine or cooking wine will do) and do not stir it. Let it cook until the smell of wine is gone, then stir-fry a few times.

Step 5. Add appropriate amount of light soy sauce and stir-fry to color.

Step 6. Add a little bit of water, cover and simmer over medium-low heat for 1 minute! Open the lid and add a little salt (the sausage is already salty), stir-fry over high heat and add chicken essence.