Pickled fat sausage, pickles, dried Chili powder, garlic leaves, ginger

Exercise:

1. Wash the fat sausage and cut it into small pieces. Soak in warm water for about half an hour, and then take it out for later use. Cut the kimchi and squeeze out the water for use. Shred garlic leaves and ginger.

2. Heat a little oil in the pot until it is 80% mature, add the fat sausage and stir fry, add a little cooking wine and stir fry with old vinegar over low heat.

3. Stir-fry the pork sausage until it is slightly yellow, roll it up, add dried Chili powder and shredded ginger, and add kimchi when it is spicy.

4. Put the garlic leaves into the pot, add a little salt (because the salted fat sausage already has salt), and stir-fry the chicken essence.

5. Add a little water (soluble salt and chicken essence to make the taste even) and fry for a few times.