Production steps
1. Wash and shred peppers.
2. Slice the sausage.
3. Stir-fry the chilies in the oil pan until they are fragrant.
4. Stir-fry sausage and pepper and cook with a little soy sauce.
5. Pour in sausage and pepper, stir fry together, and cook a little soy sauce.
6. Cook a little balsamic vinegar and continue to stir fry.
7. Cook pepper and chicken essence until it tastes good, and stir well to serve.
1. Pickled potherb mustard is washed and chopped.
2. Cut the sausage and onion into granules.
3. Put the oil in the pan, stir-fry the onion and sausage in the pan to smell, and then pour the mustard tuber in.
Add sugar, sesame oil and a little white vinegar. A small amount of white vinegar is added here mainly to remove the astringency of pickles.
Stir-fry evenly and you can go out. No salt, because pickles are salty.
1 Wash and chop Chinese cabbage.
Slice the sausage and steam it first.
Blanch the cabbage in hot water and add a little salt.
4 Stir-fry a little oil, shallots and dried peppers until fragrant.
5 Add sausage and stir fry.
6 add cabbage and stir fry.
7 Add a little soy sauce.
Take it out of the pot and put it on the plate.
200g buckwheat head, sausage 150g, proper amount of oil, salt and pepper,
1. Only buckwheat heads and leaves are used separately.
2. Steamed sausages and oil are also acceptable.
3. First put the lard into the pot to melt.
4. Add buckwheat head and pepper, stir fry and add some salt.
5. Add sausage when buckwheat head 6 is ripe.
Burn slowly for a while
1. Wash and slice Zizania latifolia, slice sausage, and dissolve a spoonful of raw flour in cold water.
2, put a spoonful of oil in the pot, pour the water bamboo and stir fry a few times, then pour the sausage, add a bowl of water, add some salt, sugar and chicken essence, stir fry a few times, then cover the pot and simmer for a while.
3. When the amount of water is almost the same, add the melted raw flour, stir-fry with a shovel a few times, and you can cook.
Garlic (chopped), olive oil, soy sauce
Practice: 1. Slice beef sausage for later use.
2. Cut yellow pepper, green pepper and red pepper into strips for later use.
3. Boil the oil, saute the garlic, add sausage, yellow pepper, green pepper and red pepper, add appropriate amount of salt, sugar and soy sauce to taste, and finally add sesame oil.
Garlic moss, sausage, dried pepper, salt, cooking wine, soy sauce, monosodium glutamate.
working methods
1. Wash and shred garlic moss and slice sausage.
2. Put the sausage in a hot oil pan and stir-fry for a while, and stir-fry to give out the fragrance.
3. Add garlic moss and stir fry together, add some cooking wine (you don't need to add it if you don't like it).
4. Add salt and soy sauce and continue to stir evenly.
5. Add monosodium glutamate and stir fry.
Peel and slice the root of Chinese kale. Cook the sausage, cool it and slice it.
2, less oil, saute dried peppers, add sausages and stir fry.
3. Add kale slices and season with a little salt. The sausage is salty enough.