The ham sausage is tender and refreshing. Green peppers are crisp and spicy. Cabbage is crisp and sweet. The three ingredients are fried together, and the taste is delicious and unique. The following introduces the common practice of stir-frying green pepper and cabbage with ham sausage.

Tools/materials: ham sausage 1 root (85g), 2 spicy green peppers, Chinese cabbage 150g.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, cooking wine, soy sauce and oil.

0 1 ham sausage peeled off the outer packaging and sliced with a knife.

Clean the green pepper with water, control the moisture and tear it into pieces by hand.

Tear the cabbage into pieces by hand, clean it with water and control the moisture.

Cut onion, ginger and garlic into sections for later use.

Heat oil in a pot, add pepper after the oil is heated, and add ham and sausage to stir fry over low heat.

Stir-fry until the ham is soft, add a little cooking wine, add onion, ginger and garlic and stir-fry. Immediately add the cabbage and turn to high fire to stir fry quickly.

Stir-fry the cabbage until it is half cooked, add green pepper and stir fry, add soy sauce and salt. Stir-fry until the green pepper is cut off, add monosodium glutamate, turn off the fire and take out the spoon.