When it comes to bacon I think we must have eaten, talking about sausage, many people will make sausage, but will not fry sausage, there is also a part of the people fried sausage is very hard, there is a fishy flavor, it looks very unappetizing, and would like to throw away and can not afford to do so, today I'm here to help you solve these problems, my uncle is a chef, he fried sausage can be described as a masterpiece, very tasty, he said: fry sausage when The three flavors are indispensable to ensure that the sausage is fragrant and flavorful. Today I let him to teach you the correct way to fry sausage, fried sausage, do not use water to soak, one step wrong step wrong, resulting in hard sausage fishy heavy.

Ingredients: sausage, garlic cloves, cooking wine, sugar, monosodium glutamate (MSG), pepper, etc.

Practice

1. First of all, the sausage will be placed in a pot of blanching water for 3 minutes to fish out the sausage casing removed and cut into slices. Wash 2 green garlic seedlings with a knife and cut into small sections, garlic patted and chopped into mince, ginger chopped into mince. Then prepare a small handful of millet chili, the right amount of green pepper. 2. start the pot of oil, when the oil is hot, into the ready onion, ginger, garlic and dried chili pepper sautéed flavor after the cut sausage into the pot and stir fry evenly after the pan side of the wine, continue to stir fry evenly and then add a spoonful of sugar, a small amount of monosodium glutamate, a small spoonful of pepper, etc. Continue to stir fry evenly.

Ingredients: Chinese sausage, garlic cloves, cooking wine, sugar, monosodium glutamate (MSG), pepper, etc.

Practice

1. First, blanch the Chinese sausage in a pot of water for 3 minutes and fish out the sausage casings and cut them into slices. Wash 2 green garlic seedlings with a knife and cut into small sections, garlic patted and chopped into mince, ginger chopped into mince. Then prepare a small handful of millet chili, the right amount of green pepper. 2. start the pot of oil, oil is hot and ready to go into the onion, ginger, garlic and dried chili pepper sautéed flavor after the cut sausage poured into the pot and stir-fried evenly after the pan side of the drizzle into the cooking wine, continue to stir-fry evenly and then add a spoonful of sugar, a small amount of monosodium glutamate, a small spoonful of pepper, and so on continue to stir-fry evenly.

3. Stir-fry evenly after adding cut green sapling section continue to stir-fry evenly, stir-fry until the green garlic sapling broken and then add a little vinegar can be out of the pan on the plate.

Steamed sausage tips

1. sausage do not use water to soak, water to soak soft sausage at the same time will be the fishy flavor soaked out. To be placed in the pan blanching water, blanched sausage eat up the texture will not be so hard, there is no fishy taste. 2. sautéed sausage, the whole process do not put water, because the sausage absorbs the water will taste fishy. 3. sautéed sausage when the cooking wine should be drizzled in the side of the pan, so that sautéed sausage will not have a fishy taste. 4. sautéed sausage here is no salt, because sausage in itself contains salt, so is the There is no need to add salt.