Cauliflower Fried Sausage (sichuan-chongqing Style Sausage)
1.
Prepare a red pepper of 10 cm in length, a green onion about 20 to 30 cm in length, appropriate amount of ginger and garlic, and appropriate amount of white cauliflower
2.
Sausage, about thirty or forty centimeters (I used the smoked one, which is more delicious. The open flame was accidentally exposed during the smoking process, and the skin was smoked)
3.
Cauliflower is processed into flowers with an area of 2 cm and a side length of about 2 cm, and the shape is not limited. Cut the colored pepper into two-centimeter long diamond-shaped pieces, and cut the green onion diagonally into diamond-shaped pieces about half a centimeter long. Chop the ginger and garlic into pieces.
4.
Wash the surface of the sausage with hot water
5.
An oblique knife cuts a piece about four centimeters long and two millimeters thick. After processing, the sausage and cauliflower are basically the same in volume.
6.
Wash cauliflower
7.
Drain the water
8.
Heat oil in a pan, about 100ml
9.
Add cauliflower and stir fry for about a minute
10.
Add the bell peppers and stir fry for about a minute
11.
Add enough salt to taste the cauliflower, stir fry for about a minute, set aside
12.
Add about 50ml of oil and heat it up
13.
Add ginger garlic peppercorns, bean paste mineral water bottle cap one or two caps, stir-fry for about half a minute
14.
Add sausage
15.
Stir-fry for about a minute, add a cap of the white wine or cooking wine mineral water bottle. Stir well
16.
Add the fried cauliflower and stir fry for about a minute
17.
Add scallions and stir fry for about a minute
18.
Turn off the heat and add chicken bouillon, stir-fry after the temperature
19.
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Tips:
1. The sausage should not be too thick and taste bad.
2. Sausages are cooked in a short time and cauliflower is longer, so the cauliflower should be half cooked first.
3. The cauliflower does not need to be too large, which will increase the time it takes to fry.
4. There is fat in the sausage, so there is not much fuel for frying. The sausage has a salty taste, so you only need to add salt to the cauliflower separately, so the cauliflower and sausage must be fried separately.
5. Stir-fried wax-flavor, using white wine can slightly reduce the more prominent flavor of wax-flavor, and the effect is better than using cooking wine.
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