Laba Garlic Sausage-first Edition
1.
Smoked sausage (bought in the unit canteen, already cooked), cut into a small section of about 2cm as shown in the figure
2.
The amount of ingredients is as shown in the picture (Plate 1), take 2 cloves of laba garlic, 2 cloves of garlic, and a little green onion, and slice the remaining 6 cloves of laba garlic for later use
3.
Cut the onion into small pieces as shown in the picture (Plate 2), the remaining 6 petals, 3 petals lightly pat to taste, and the remaining 3 petals remain intact for a good-looking product
4.
Compilation of seasonings used, salt sugar soy sauce laba garlic vinegar
5.
Start the pan and pour the oil. The oil is slightly more than the fried vegetables. Add the ingredients in step 3 (Plate 1) and fry for a while
6.
Add the onions and sauté on medium heat until the onions are slightly soft
7.
Add the fat sausage and the remaining 6 cloves of laba garlic (Plate 2)
8.
Turn the heat down a little bit, add salt, sugar, soy sauce, laba, garlic vinegar and season it out.
Tips:
1 Since the fat intestines are cooked, the cooking time should not be too long, otherwise the fat intestines will be hard
2The sliced and crushed laba garlic should be put in early, so that the base oil will taste better
3 Laba garlic can get rid of fishy and greasy, you can also stew octopus, roast tendons and so on, so you must prepare laba garlic at home.
4There is another version, Laba Garlic Sautéed Sausage-Second Edition. The ingredients are slightly different, so please pay attention to it.
