Sauté ed sausage with Chinese kale: Chinese kale, sausage, ginger, oil, salt, raw flour, chicken powder, sugar, soy sauce and sesame oil. Specific practice: first clean the kale, control the moisture, cut into pieces, and then peel the ginger and cut into pieces. Put some water and salt in the pot, then put the kale and sausage in and filter for one minute, take them out, clean them with cold water and control the moisture. Remove the skin from the sausage and cut it into pieces. Put a proper amount of oil in the pot, then add the sausage and stir fry for a while, add mustard and stir fry 1 min, add a proper amount of water to boil, add a proper amount of chicken essence, soy sauce, salt and sesame oil and stir fry evenly, and then take out the pot.

Fried bacon with dried beans

Fried bacon with dried bean curd: dried bean curd, bacon, ginger, dried pepper, yellow wine, sugar and yellow wine. Clean the soybean milk first, then soak it in warm water for three hours. Then cut the soaked dried bean curd into sections, and shred the ginger and pepper. Put a proper amount of oil in the pot, heat it, add ginger and stir-fry for a while, then add bacon and stir-fry until the bacon is oily, then add pepper and stir-fry, then add good beans, stir-fry evenly, add a proper amount of water, just add a proper amount of sugar and yellow wine, cover it, cook over low heat until the water evaporates, and finally add salt and stir-fry evenly.