[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage

by The heart of the piano and the courage of the sword

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Pig Nie Cai, the scientific name of Cunus serrata. In the past, people thought that the chestnut was a wild vegetable, with astringent leaves and earthy stalks. It was so crude that it could only be fed to pigs. It is said that sows who eat Jundacai can produce more offspring. We call it "spoon dishes" here. The pork noodles tastes slippery, a bit like that fungus dish, but the taste is different. "Pork Noodles" has various therapeutic benefits: tonic the spleen and stomach, nourish the middle and lower qi, remove blood stasis and stop bleeding, stop dysentery, relieve intestinal wind and heat toxins, etc., but it has a muddy taste and needs to be fried with meat to make it fragrant. "

Ingredients

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage

1. Slice the sausage and smash the garlic.

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage recipe

2. Cut pork noodles into pieces.

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage recipe

3. Pick up the frying pan, sauté the garlic, and stir-fry the sausage for a while.

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage recipe

4. Stir fry together with the dishes.

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage recipe

5. Add some water and cook for a while, add salt to taste.

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage recipe

6. Out of the pot.

[beautiful, I Am The Master]-stir-fried Pork with Chinese Sausage recipe

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