How to fry sausage deliciously and easily

Chinese sausage is a kind of pickled meat that many people like to eat. If you want to make the Chinese sausage delicious, you can use it for stir-frying. A simple way is to prepare some vegetables, then slice the Chinese sausage, stir-fry them together over high heat, and finally add a little chicken essence before serving. It is not only very delicious, but also relatively easy to make. You should also pay attention when eating the Chinese sausage. It is best to soak it in hot water to avoid eating too salty food.

How to fry sausage deliciously and easily

1. Prepare the materials. 2. Slice the sausage and melon. 3.Put oil in the pot. Low heat. 4. Add Chinese sausage and stir-fry slightly. 5. Fry until the sausage becomes slightly transparent. 6. Add the early melon and stir-fry over high heat. 7. Fry until the melon becomes transparent, then add green onions and salt. 8. Add chicken essence and serve.

Method 2

Slice some garlic and ginger, chop millet pepper (this pepper is very spicy, so use 4-5), cut green pepper (use 2-3 large ones), and cut green garlic (cut into 4-5 stalks). For seasoning, use bean paste, cooking wine, light soy sauce, steamed fish soy sauce (if you don't have it, you can omit it), salt, MSG, chicken essence, and dark soy sauce. Is there any need to talk about cooking? . Heat oil in a pan, add bean paste, garlic slices, ginger slices, and chili peppers, stir-fry until fragrant, then add the chopped sausage (stir-fry the sausage first, just put some oil in the pan and stir-fry it separately), green peppers, cooking wine, light soy sauce, steamed fish soy sauce, salt, MSG, chicken essence, dark soy sauce, and finally add the green garlic when it is almost cooked.

Kind tips

1. When processing raw Chinese sausage, soak it in hot water and then wash it with warm water; 2. Chinese sausage itself contains a lot of salt, so when cooking, add less salt according to personal taste; 3. Laiwu sausage can be directly steamed or boiled in old soup after drying, without any other processing.

High-quality sausage

The sausage has a glossy color, and the lean meat is natural red or date red; the fat is snow-white, the stripes are even, and there are no impurities; it feels dry, the wax skin is tight, the structure is compact, and it is elastic; the cut surface is smooth without holes or impurities, with clear fat and lean meat, and a good texture. The cut surface of the sausage has a rich aroma and a prominent meaty flavor.