Sausage: one, garlic: 250g, garlic: 3 cloves, dry chili: moderate, garlic cloves: 2 (can not be put), soy sauce: moderate

Practice

1. Garlic cloves cleaned and cut into small sections of about 3 cm spare

2. Sausage sliced

3. Garlic, dry chili chopped, garlic cloves cut into sections spare

4. Pour salad oil into the pot moderate, not too much, sausage in the sausage can still fry some oil. High heat, oil smell up to medium heat into the garlic, dried chili, and sausage stir-fry, stir-fry until the sausage looks shiny edges of the oil slightly charred when poured into the garlic clover and garlic shoots stir-fry together. Garlic slightly browned after adding a teaspoon of soy sauce, continue to stir fry, if you think the pan is relatively dry can add a little water, stir fry garlic time according to their own preferences, I prefer to eat wilted a little bit, so stir fry a little longer, put the right amount of salt before starting the pan, the salt can be less, because the sausage would have been salty, but do not put the garlic will be light. Starting pan on the plate.