1 tablespoon wine, 1/4 teaspoon salt, a little pepper

Method

1. Steam sausage and bacon first, then dice; garlic Peel and chop; wash and dice green garlic.

2. Use 2 tablespoons of oil to sauté the minced garlic over low heat until fragrant, then add the diced sausage and bacon and stir-fry briefly, add the white rice and stir-fry evenly, then add other ingredients, finally sprinkle in the green garlic, stir-fry well and serve out.

Tips

1. Use Cantonese-style sausages and bacon that are more fragrant and not salty. Other bacon that is too salty or smoked is not suitable for fried rice.

2. Cantonese-style cured meat is relatively dry and hard, so it must be steamed until soft before use. The decanted soup is very fragrant and can be added to fried rice and stir-fried together.